Sweet & Sour Brisket

Sweet and Sour Brisket

This feels like a Sunday Roast kind of recipe! We never really had Sunday Roast in my family, we had Monday Night Soup though. :-) So, on this recipe, it references that no steam should escape from the roasting pan. I wonder if you could make this in a roast pot with a well sealed lid, or even in a slow cooker / pressure cooker?

Also, where does the molasses come in? I assume it should be combined with the lemon juice and ketchup. There’s also 1/6 c of water unaccounted for, based on how the instructions are written. Should that go into the sauce? Or should all the water just go in the bottom of the pan. What do you think?

Sweet & Sour Brisket

2 large onions

16 garlic cloves whole

1/2 c water

1 brisket (3-4 lb)

Salt & pepper

1/2 c unsulfured molasses

1 juice of large lemon

3/4 c ketchup

Put the onions & garlic in the bottom of a shallow roasting pan & cover with 1/3 c water. Trim excess fat from brisket. Salt & pepper the meat and lay on top of the onions and garlic. Pour on lemon juice & ketchup. Seal the dish with foil. No steam should escape. Bake in preheated oven 350º for 1/2 hour. Reduct heat to 250º for 2 1/2 hours until meat is done. Serve with its own sauce from pan.

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