Instructions:

agria dulce translates to sweet and sour and as you see in the recipe there is sugar and vinegar. Sweet and sour combinations can be found in many a cuisine around the world---enjoy!

Yield: 8 Servings

Vegetable oil 3 fl. oz.
Beef brisket 6 lb.
Onions, thinly sliced 3 lb.
Garlic, minced 2 tbsp.
beef broth 1 qt.
Tomatoes, crushed 1 pt.
Bay Leaves 1 medium size
Thyme, fresh 1 tsp.
Brown sugar 2 oz.
Paprika 2 tsp.
Dijon mustard 1 tbsp.
Red wine vinegar 2 oz.
Worcestershire sauce 2 fl. oz.
Black pepper 1 tbsp.
Salt 2 tsp.

Heat the oil in a large skillet. Add the beef and brown thoroughly. Remove and set aside the browned brisket.

Add the onions and garlic to the pan and saute until light golden brown, like the color of straw.

Add the stock and tomatoes to the pan.

Return the brisket to the pan, cover tightly and bring to a boil. Braise at 350 for 2 hours, turning the brisket twice.

Combine the remaining ingredients and add to the pan.

Continue cooking the brisket until tender, approximately 1+ hour. Add additional stock or water as needed during braising.

Remove the brisket and let it cool. Skim the cooking liquid of fat and adjust the seasonings. Do not strain the sauce.

Slice the brisket against the grain and reheat the slices with the sauce. Serve with butter noodles if you like.