This is a traditional braise, and finished with a not so traditional finish. The result is a velvety smooth, sweet and sour sauce that pairs so well with the deep flavored brisket. I made this as one option for my Passover seders, (smoked brisket too!) but you can definitely make this anytime you have a hankering for a good piece of meat!
I always recommend 2nd cut of brisket, because it has enough fat to keep it moist with the low and slow cooking. Plus, it tends to be a bit cheaper than the first cut, so that doesn’t hurt. In this case, because of the sauce – you can’t go wrong either way.
I’ll be honest, I was in the middle of Passover cooking and quickly took this to my photography setup by the window – and took these shots with my iphone! It sometimes even makes me mad that some pictures just come out better with my phone. In any case, I do hope you make this! I sure it would work nicely with another cut of beef as well. Share pics and tag me on social media!
This recipe was adapted from What Jew Wanna Eat’s Bourbon and Coffee Braised Brisket with Cranberry Sauce.