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Brisket in Sweet and Sour Sauce
Brisket in Sweet and Sour Sauce

Brisket in Sweet and Sour Sauce

11 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 medium onion, peeled and quartered
1 piece (two inch) fresh ginger, peeled
6 large cloves garlic
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 first cut brisket, rinsed and patted thoroughly dry (six to seven pound)
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Let's Make It
1. Preheat oven to 350 degrees F. Place everything but the brisket into a food processor, and process with steel blade until smooth.
2. 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 1 more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
3. 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.
4. Preheat oven to 350 degrees F. 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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