(Cola in the sauce helps tenderize brisket. Make the brisket the day before and reheat for best flavor.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
- 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 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry
Preparation:
Heat oven to 350 degrees F.
Place onion, ginger, garlic, Dijon mustard, red wine, cola, ketchup, honey, cider vinegar, soy sauce, olive oil, cloves, and pepper 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 F. 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.
Yield: 12 servings
Recipe Source: Levana's Table : Kosher Cooking for Everyone by Levana Kirschenbaum (Stewart Tabori & Chang)
Reprinted with permission.
Place onion, ginger, garlic, Dijon mustard, red wine, cola, ketchup, honey, cider vinegar, soy sauce, olive oil, cloves, and pepper 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 F. 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.
Yield: 12 servings
Recipe Source: Levana's Table : Kosher Cooking for Everyone by Levana Kirschenbaum (Stewart Tabori & Chang)
Reprinted with permission.
