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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. "
 
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
   
Directions
1  

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

2  

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.

3  

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.

4  

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