My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration.
My Private Note
Units: US | Metric
- 1 medium onion, peeled and quartered
- 2 inches 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 1 1/2 cups 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 fresh coarse ground black pepper, to taste
- 1 (6 -7 lb) first-cut beef brisket, rinsed and patted thoroughly dry
- 1Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
- 2Place 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.
- 3The 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.
- 4Heat 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.
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Nutritional Facts for Brisket in Sweet-And-Sour Sauce
Serving Size: 1 (331 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 863.8
- Calories from Fat 625
- Total Fat 69.4 g
- Saturated Fat 25.5 g
- Cholesterol 165.5 mg
- Sodium 764.7 mg
- Total Carbohydrate 16.7 g
- Dietary Fiber 0.6 g
- Sugars 13.8 g
- Protein 39.9 g
The following items or measurements are not included: