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Friday, June 23, 2017

Brisket in Sweet-and-Sour Sauce

1 medium onion, peeled and quartered
1 two-inch piece fresh ginger, peeled
6 large cloves garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups Coca-Cola or ginger ale
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 teaspoon ground cloves
1 tablespoon coarsely ground pepper or to taste
1 (6 to 7 pound) first-cut brisket, rinsed and patted dry.

Heat oven to 350F. Place everything but the brisket into a food
processor, and process with steel blade until smooth. Place brisket,
fat side up, into a heavy baking pan just large enough to hold it,
and pour sauce over it. Cover tightly and bake for 2 hours. Turn
brisket over and bake uncovered for one more hour or until fork
tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and
cut with a sharp knife against grain, to desired thickness. Remove
any congealed fat from sauce and bring to a boil on top of stove.
Heat oven to 350. Taste sauce to see if it needs reducing. If so,
boil it down for a few minutes or as needed. Return meat to sauce
and warm in oven for 20 minutes. Serve warm.

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