Sweet-And-Sour Braised Brisket


  • 1 cup White Wine
  • 1/4 cup Brown Sugar
  • 4 Garlic Cloves
  • 3 Fresh Thyme
  • 2 Bay Leaves
  • 1 1/2 lbs. Beef Brisket
  • 1/4 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper
  • 3 cups Reduced-Sodium Beef Broth
  • 1/2 lb. Pearl Onion
  • 6 Turnips, peeled and quartered
  • 1/2 cup Apple Cider
  • 1/4 cup Apple Cider Vinegar


  1. Combine wine, brown sugar, garlic, thyme, and bay leaves in zip-lock plastic bag; add beef. Squeeze out air and seal bag; turn to coat beef.
  2. Refrigerate, turning bag occasionally, at least 8 hours or up to 24 hours.
  3. Preheat oven to 325 degrees.
  4. Remove beef from marinade, reserve marinade.
  5. Pat beef dry and sprinkle with salt and pepper.
  6. Spray Dutch oven with nonstick spray and set over medium-high heat.
  7. Add beef and cook until browned, about 3 minutes on each side.
  8. Add reserved marinade and broth and bring to boil. Cover, transfer to oven, and bake 2 hours.
  9. Meanwhile, bring small saucepan of water to boil. Add onions and cook for 2 minutes; drain. Rinse under cold running water, drain again. Peel onions.
  10. Add turnips and onions to Dutch oven. Bake, uncovered, until beef and vegetables are fork tender, about 1 1/2 hours.
  11. 1Transfer beef to platter. With slotted spoon, transfer vegetables to platter, cover with foil to keep warm. Remove and discard thyme and bay leaves.
  12. 1Add cider and vinegar to Dutch oven. Set over medium-high heat and bring to boil.
  13. 1Cook until liquid is reduced to 1/2 cup, about 6 minutes.
  14. 1Cut beef across grain into 20 slices.