The
Ultimate Brisket
Submitted by:
NY
Times |
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Time:
3 hours plus overnight refrigeration |
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" This
recipe will just melt in your mouth. Make it the day ahead
of time and then just warm up and serve with potato latkes,
vegetable and bread. "
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| Ingredients |
- 1
Medium Onion, peeled and quartered
- 1
2-inch 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 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 Lb. First Cut Brisket, rinsed and patted thoroughly
dry
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| Directions |
| 1 |
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Heat
oven to 350 degrees. Place everything but the brisket into a
food processor, and process with steal blade until smooth.
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| 2 |
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Place
Brisket fat side up, into heavy baking pan just large enough to
hold it, and pour sauce over it. Cover tightly and bake 2
hours. Turn brisket over and bake uncovered for an
additional hour or until fork tender. Cool, cover brisket and
refrigerate overnight.
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| 3 |
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The
next day, transfer brisket to cutting board, cut off fat and cut
with a sharp knife against the grain, to desired thickness.
Remove any congealed fat from sauce and bring to boil on stove
top.
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Heat
oven to 350 degrees. Taste sauce and see if it needs
reducing. If so, boil down for a few minutes or as
needed. Return meat to sauce and warm in oven for 20
minutes.
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