Maya's sweet and sour holiday brisket and roasted fingerling and carrot coins from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 183) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ChristineDS on April 26, 2026

    My Favorite Brisket recipe. I’ll be doubling the sauce the next time as it was delish. I didn’t have red wine vinegar so I used 1/4 cup apple cider vinegar & 1/4 cup merlot.

  • jsguaium on April 13, 2025

    Made ahead the day before for Seder - it was really, really good - my new favorite brisket recipe.

  • Silverscreensuppers on January 03, 2019

    This was DIVINE! Made on New Year's Eve to eat on New Year's Day and it was sooooooo good! My only variation was to use garlic salt instead of garlic powder as that seems hard to get in the UK. I used less as I was worried about it being too salty - and it was indeed a tiny bit too salty. I have just ordered some garlic powder online because this is 100% something I want to cook again. Delicious.

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