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Sunday Brisket with Sweet and Sour Vegetables
Source: dLife

An enjoyable brisket, potato, and vegetable dish.

Prep Time: 25 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 588.8
Total Carbs 44.0 g
Dietary Fiber 4.4 g
Sugars 19.9 g
Total Fat 32.4 g
Saturated Fat 13.0 g
Unsaturated Fat 1.3 g
Potassium 957.3 mg
Protein 29.8 g
Sodium 992.5 mg
Dietary Exchanges
4 1/2 Fat , 2 1/2 Vegetables , 4 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  large onion
2 1/4 lb  Beef, brisket, flat half, raw, 1/8" trim
3 each  medium garlic cloves
0 1/2 tsp  black pepper
0 3/4 cup  chili sauce
0 1/4 cup  packed light brown sugar
0 1/4 cup  cider vinegar
1 1/2 lb  medium potatoes
16 oz  baby carrots
1 each  Cabbage, red, fresh, head, small, 4"
0 1/2 tsp  salt
2 tbsp  white all purpose flour
2 tbsp  cold water
  1. Preheat oven to 350 degrees F.
  2. Place the onions into a large roasting pan, place brisket on top and sprinkle with garlic and pepper.
  3. In a small bowl, mix the chili sauce, brown sugar, and vinegar; pour over brisket.
  4. Cover and bake for 1 hour.
  5. Carefully remove pan and add the potatoes and carrots, stir to coat with pan juices. Place the cabbage over the brisket and vegetables, spoon pan juices over cabbage. Sprinkle with salt.
  6. Cover and bake until brisket and vegetables are fork tender, about another hour and 15 minutes.
  7. Remove brisket from pan and place on cutting board, cover loosely with foil.
  8. Place potatoes and vegetables on a serving dish with a slotted spoon, keep warm.
  9. In a small bowl or cup, whisk the flour and water together. Pour pan juices into a small bowl, place over medium high heat, and add flour mixture; boil until slightly thick, stir often.
  10. Carve brisket against the grain into thin slices, add to serving plate with vegetables, pour juice over everything.

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