CookEat Recipe
Sweet-Sour Brisket with Raisins and Carrot
Tender boiled beef brisket sliced into a warm raisin, vinegar and lightly spiced onion gravy.
Method
Steps
Step 1
Put brisket in a covered pot with about 1.5 L water and a little salt. Bring to a boil, lower to a gentle simmer and cook about 2½–3 hours until a fork enters easily; add water to keep the meat mostly submerged. Lift meat, reserve the cooking liquid and slice thinly across the grain.
Step 2
In a wide pan melt butter and soften chopped onion for 7 minutes. Stir in flour and cook until light brown, about 2 minutes. Gradually whisk in 400 mL strained hot brisket broth.
Step 3
Add raisins, vinegar, brown sugar, cinnamon, carrot, cloves, salt and pepper. Boil and simmer 12–15 minutes until the carrot is tender and the sauce slightly thickened; remove the whole cloves.
Step 4
Add brisket slices and simmer for the source's 15 minutes until the meat is piping hot. Serve at once with the raisin and carrot gravy.
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