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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.

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