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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 (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.