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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.