The best part about sweet and sour brisket is that everyone (and their grandmother) has their own method for achieving the same flavor. Some people swear by dates and vinegar, while others turn to a combination of Welch’s grape jelly and powdered onion soup mix; my family's secret to brisket success is the browned bits, which comes from searing the brisket and caramelizing the onions. No matter which way you make it, all of that scraping, searing, and hours-long simmering results in the same iconic flavor: It's like a less acidic Carolina BBQ—but Jewish. It may not be the prettiest dish, but a plate of this pure-comfort brisket is perfect during the holidays no matter what you’re celebrating.

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