7 lb. first-cut brisket, rinsed and patted dry
1 cup ketchup
1/4 cup cider vinegar
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cup Coca-Cola , or ginger ale
1/4 cup honey
1/2 cup olive oil
1 medium onion, peeled and quartered
1 fresh ginger, two-inch piece, peeled
6 garlic, large cloves
1/4 tsp. ground cloves
1 tbsp. pepper , coarsely ground, or to taste
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.
Sugar: 13g
:
Calcium: 31mg
Calories: 570kcal
Carbohydrates: 17g
Cholesterol: 164mg
Fat: 29g
Fiber: 1g
Iron: 6mg
Potassium: 997mg
Protein: 56g
Saturated Fat: 8g
Sodium: 722mg
Vitamin A: 109IU
Vitamin C: 2mg
