Brisket in Sweet and Sour Sauce
~~~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 tsp. ground cloves
1 TB coarsely ground pepper, or to taste
Place sauce ingredients into a food processor, and process with steel blade until smooth.
1 (6 to 7 lb.) first cut brisket, rinsed and patted dry.
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 1 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.
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 a preheated 350º F., oven for 20 minutes.