• Cold toes, warm bellies, tender hearts - Best Sweet/Sour Brisket Recipe
Cold toes, warm bellies, tender hearts - Best Sweet/Sour Brisket Recipe

My mom left me with amazing memories, life lessons, and a legacy of love. She also gifted me a collection of her recipes that I dip into to keep her close. At these times, it is as though she is back with us. It is not just the smells and tastes of these dishes, it is the togetherness of family.

This winter has been especially trying since families could not gather as usual, which I am convinced is the shared activity that gets us all through the grey months. A recent cold front really pushed the limits here and so I decided it was time to push back. I reached for my mom’s treasure. 

Cold weather calls for comforting food and companionship, so I purchased a great cut of meat from Beretta Farms in King City to ensure a fresh and organic product. Since this was going to be an extravagant treat, I decided to go big, brisket big!  I prepared the meal (see recipe below), carved it up, filled three takeout containers, and drove dinner to all of my kids' homes (@MomDash).  Several hours later over Zoom, we feasted together, all of us savouring each other’s voices and laughter with the smells of my mom’s love enveloping us all.

We are in that last push of winter with stay home measures still in place, so whether it’s a virtual Taco Tuesday, Waffle Wednesday, or a special heirloom recipe like my mom’s brisket I urge you persevere. The faces of your loved ones lit up, sure by a screen but more so by conversation, good food, and a meet-up (or in our case a meat-up) will warm your path to spring.


This recipe is for 5-7 lbs brisket
1/4 cup olive oil
2 large onions cut
1 can of tomatoes
10 garlic cloves
1/2 cup brown sugar
1/4 cup lemon juice
1 cup water or vegetable or meat broth
salt to taste

1) Turn the oven at 300 degrees
2) Brown the brisket on the oil
3) If you have a processor or blender - process the tomatoes, garlic, brown sugar, lemon and broth or water  + add salt. Add the onions to the oil where you browned the meat until they are soft
4) Place the brisket on a pan and cover it with the onions and sauce
5) Cover with foil
6) roast for 5 to 7 hours

Sweet and Sour Brisket Recipe


  • Susana Goldin-Douaire

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