BRISKET IN SWEET-AND-SOUR SAUCE

Brisket in Sweet-And-Sour Sauce image

My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration.

Provided by Oolala

Time 13m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, peeled and quartered
2 inches fresh ginger, peeled
6 large garlic cloves
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups Coca-Cola or 1 1/2 cups 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 fresh coarse ground black pepper, to taste
1 (6 -7 lb) first-cut beef brisket, rinsed and patted thoroughly dry

Steps:

Heat oven to 350 degrees. 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 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.

Nutrition Facts : Calories 863.8, Fat 69.5, SaturatedFat 25.5, Cholesterol 165.6, Sodium 764.7, Carbohydrate 16.7, Fiber 0.6, Sugar 13.8, Protein 39.9