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The Ultimate Brisket
Submitted by:  NY Times


  Time:  3 hours plus overnight refrigeration  

" 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. "
  • 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

Heat oven to 350 degrees.  Place everything but the brisket into a food processor, and process with steal blade until smooth.


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.


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.


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.

Makes 12 servings