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Sweet & Sour Brisket with Red Wine, Grapes and Sweet Potatoes
Brisket is an incredibly versatile cut of meat. If it hasn’t made it into regular rotation in your house, this recipe for Sweet & Sour Brisket with Red Wine, Grapes and Sweet Potatoes might just encourage you to do so.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Makes: 12 Servings
Calories: 477 kcal
Ingredients:
- 3 tablespoons low FODMAP gluten-free all-purpose flour, such as Bob Red Mill's 1 to 1 Gluten Free Baking Flour
- 1 teaspoon FODY Steak Spice Blend, or kosher salt, dill, coriander, and cayenne, totaling 1 teaspoon, with the majority salt, then a moderate amount of dill and coriander, and less cayenne
- 1/2 teaspoon freshly ground black pepper, plus extra
- 3 to 3 1/2 pound (1.4 kg to 1.6 kg) brisket, preferably flat cut, patted dry
- 2 tablespoons FODY Garlic-Infused Olive Oil, or homemade, divided
- 1 cup (56 g) chopped leek bulb
- 1 19.4 ounce (550 g) jar FODY Marinara Pasta Sauce, or other low FODMAP marinara sauce
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) cider vinegar
- 1/4 cup (54 g) firmly packed light brown sugar
- 2 cups (300 g) red seedless grapes
- 1 large (14 ounce; 400 g) orange flesh sweet potato, peeled, cut into large cubes
- Kosher salt, if needed
Preparation:
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Position rack in lower third of oven. Preheat oven to 300°F/150°C.
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Stir together the flour, FODY Steak Spice blend (or equivalent) and 1/2 teaspoon black pepper in a large bowl. Place meat in bowl and use fingers to pat seasoned flour all over the brisket as evenly as possible.
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Heat 1 tablespoon of the oil in a 5 quart (4.7 L) Dutch oven over medium-high heat. Sear both sides of the brisket, until browned, about 5 minutes each side. Remove and set aside.
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Add remaining 1 tablespoon garlic-infused oil to pot, turn heat down to low-medium, add leek bulb and sauté, stirring frequently, until softened but not browned, about 2 minutes.
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Add marinara, red wine, cider vinegar and brown sugar, turn heat up and bring to a boil, scraping up any browned bits from the bottom of the pan and combining everything well. Add grapes and sweet potatoes, then add meat back to pan, nestling it down into the liquid, moving grapes and sweet potatoes to the side as needed; liquid should come to the top of the brisket. Spoon some of the sauce on top of the meat. Seal top of pot with aluminum foil, cover with lid and place pot in oven.
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Braise in the oven for 3 hours. Brisket should be fork tender. Remove brisket to a carving platter and cover with aluminum foil to keep warm while it rests for 10 minutes. Meanwhile, taste the sauce; adjust seasoning (salt and pepper) as desired. If you want to reduce and concentrate the sauce, bring to a boil over high heat, adjust heat and simmer vigorously for a few minutes.
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Slice the meat against the grain and serve with sauce. We love this with a steamed green on the side such as green beans. Brisket can be made up to 3 days ahead; we like is best the day after it is made. Simply refrigerate in an airtight container in the sauce and reheat on top of stove. The overnight in the fridge allows flavors to meld and maximize.
Notes:
Tips
- Plan ahead. Not all supermarkets will have the brisket available at all times, but it should be no problem to order ahead.
Nutrition Facts
Sweet & Sour Brisket with Red Wine, Grapes and Sweet Potatoes
Amount Per Serving
Calories 477
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 1g5%
Sodium 53mg2%
Potassium 83mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 12g13%
Protein 25g50%
Vitamin A 25IU1%
Vitamin C 1.2mg1%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
