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1. Heat oven to 350 degrees. Place everything but the
brisket into a food processor,
and process with steel blade until smooth.
2. 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.
3. 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.
4. Heat oven to 350 degrees. 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. Yield: 12 servings.
