Sweet-and-Sour Brisket

This unusual and flavorful recipe received a high rating in our Test Kitchens.


Makes 6 to 8 servings

Recipe from

Southern Living


1 (5-pound) beef brisket, trimmed
1 (1-ounce) envelope onion soup mix
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon ground red pepper
1 (10-ounce) jar apricot preserves
1 cup water
1 cup chili sauce
2 (10-ounce) cans sauerkraut, drained


Place brisket in a lightly greased roasting pan. Sprinkle with soup mix and next three ingredients. Spread preserves on top of brisket. Add 1 cup water to pan. Cover tightly with heavy-duty aluminum foil.

Bake, covered, at 350° for 3 hours. Uncover and pour chili sauce over brisket; top with sauerkraut. Cover and bake 1 more hour.

Remove from oven; let stand, covered, 30 minutes before slicing. Serve with sauerkraut and pan juices.

Julie Stein, Birmingham, Alabama,

Southern Living

November 2002
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