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Sweet and Sour Brisket

Sweet and Sour Brisket

Serves: 8

Hands On Time: 

Total Time: 


1 (3- to 5-pound) beef brisket
1 (16-ounce) jar sauerkraut
1 (15-ounce) can tomato sauce
1 cup packed dark brown sugar
1 (15-ounce) can whole white potatoes (optional)


Place brisket, fat side up, in roasting pan. Spread the sauerkraut, including all the juice, evenly over the brisket. Pour the tomato sauce over the entire area of the sauerkraut; be sure to cover it completely. Sprinkle the brown sugar evenly over the tomato sauce. Cover the pan tightly with foil and refrigerate overnight.

Preheat oven to 325 degrees. Cook at least 30 minutes per pound or until very tender. If using the potatoes, drain them and add to the cooking juices for the last 30 minutes of cooking time.

To serve, place the brisket on a serving platter and slice it against the grain. Surround the meat with the potatoes. Serve the cooked sauerkraut and cooking juices on the side.



Per serving (based on 6) without potatoes: 580 calories (percent of calories from fat, 34), 51 grams protein, 44 grams carbohydrates, 3 grams fiber, 22 grams fat (8 grams saturated), 157 milligrams cholesterol, 1,068 milligrams sodium.

Per serving (based on 6) with potatoes: 622 calories (percent of calories from fat, 32), 52 grams protein, 54 grams carbohydrates, 5 grams fiber, 22 grams fat (8 grams saturated), 157 milligrams cholesterol, 1,218 milligrams sodium.

About the recipe

Assemble this roast in about 5 minutes the night before serving, then plop it in the oven a few hours before dinner for a tender, flavorful main course. Our 4-pound roast took about 3 hours of cooking time before it was pull-apart tender.

Recipe courtesy of Marci Abrams.