Brisket In Sweet And Sour Sauce Recipe

Ingredients

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.