Try this Sweet and Sour Pot Roast recipe, or contribute your own.
- Carbohydrate 116.626628333333 g
- Cholesterol 752.9656995 mg
- Fat 74.8814400458333 g
- Fiber 2.55363337594271 g
- Protein 301.101164463333 g
- Saturated Fat 27.2650506770833 g
- Serving Size 1 1 Serving (1647g)
- Sodium 3287.47130116667 mg
- Sugar 114.072994957391 g
- Trans Fat 12.3298968181667 g
- Calories 2376 calories
Step-by-step
- Brown meats in suet.
- Add onions and garlic.
- Add stock and bay leaf.
- Cover.
- Simmer for 1 hour.
- Add vinegar and brown sugar.
- cover and simmer for 1 hour longer.
- Add catsup and raisins.
- Cover.
- Simmer for 30 minutes longer.
- Serve with noodles or Brown rice.
Adding the vinegar and brown sugar too early in the cooking process prevents the collagen in the tough chuck and brisket cuts from breaking down properly into gelatin, leaving the meat stubbornly chewy instead of tender.
- Render the suet over medium-low heat until completely liquefied before adding the beef cuts, ensuring a deeply browned crust that develops rich savory depth without burning the rendered fat.
- Maintain a gentle simmer rather than a rolling boil during the two-hour total cooking window, because high heat forces muscle fibers to tighten and squeeze out moisture irreversibly.
- Stir in the raisins and catsup only during the final thirty minutes of cooking so the sugars concentrate into a balanced glaze rather than scorching at the bottom of the heavy-bottomed Dutch oven.
- Check for doneness when a kitchen fork slides into the thickest part of the brisket with zero resistance and the internal temperature reaches 205 degrees Fahrenheit.
Impatience remains the primary reason this dish fails, often manifested by turning up the burner to accelerate softening. Allowing the meat to rest covered off the heat for fifteen minutes before slicing redistributes internal juices.
