Brisket in Sweet-And-Sour Sauce |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 12 |
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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. 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 |
Directions:
1. Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
2. 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.
3. 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.
4. 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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