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Sweet & Sour Brisket in Pita Pockets

We still have a few more weeks of winter on the calendar, so if you're looking for a cozy dish for your slowcooker, consider this your sign! We like to serve ours with some spiralized squash or root veggies, for extra flavor.


1 (3 lb) flat-cut beef brisket

1 tbsp sweet paprika

1 (6 oz) can tomato paste

1/4 cup cider vinegar

1/2 cup beef broth

1 tbsp olive oil

3 bay leaves

1 lb carrots, chopped into 1 inch pieces

1 large red onion, quartered

3-4 garlic cloves, whole

Combine the tomato paste, cider vinegar, beef broth, olive oil, and paprika. Place your brisket in the slowcooker and coat it with the sauce. Tuck the carrots, onions, and garlic around the brisket. Cover and cook on low for 8 hours. Keep an eye on the liquid - if it gets low or dries up, add more broth.

Brisket should be tender and you can pull it apart with a fork. Discard veggies if you wish, and pack your pita with the meat. Enjoy!

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