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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 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry.

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.

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