Brisket in Sweet and Sour Sauce


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Classic home cooking with a twist of Asian spice and influence.

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  • 1 medium onion, peeled and quartered
  • 1 two-inch piece fresh ginger, peeled
  • 6 large cloves garlic
  • 1/4 C. Dijon mustard
  • 1/2 C. dry red wine
  • 1 1/2 C. Coca-Cola or ginger ale
  • 1 C. ketchup
  • 1/4 C. honey
  • 1/4 C. cider vinegar
  • 1/4 C. soy sauce
  • 1/2 C. olive oil
  • 1/4 tsp. ground cloves
  • 1 Tbs. coarsely ground pepper or to taste
  • 1 (6-7 lb.) first-cut brisket, rinsed and patted dry

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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.

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