Prep 10 mins
Cook 3 mins
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.
- 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
- 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.