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Brisket in Sweet-and-Sour Sauce

(by Beth Levine)

(adapted from Levana's Table by Levana Kirschenbaum)

1 medium onion, peeled and quartered

2-in. piece fresh ginger, peeled

6 large cloves garlic

1/4 c. Dijon mustard

1/2 c. dry red wine

1 1/2 c. Coca-Cola or ginger ale

1 c. ketchup

1/4 c. honey

1/4 c. cider vinegar

1/4 c. soy sauce

1/2 c, olive oil

1/4 t. ground cloves

1 T. coarsely ground pepper, or to taste

6 - 7 lb. first-cut brisket, rinsed and patted dry

Preheat oven to 350 F.

Place everything but the brisket in a food processor, and process with steel blade until smooth.

Place brisket, fat side up, in 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, and refrigerate overnight in cooking pan.

The next day, transfer brisket to a cutting board, cut off fat, and slice with a sharp knife against the grain, to desired thickness.

Remove any congealed fat from sauce, and bring to a boil on top of stove.

Preheat oven to 350 F.

Taste sauce to see if it needs reducing. If so, boil it down for a few minutes.

Return meat to sauce and warm in oven for 20 minutes.

Serve warm.

Serves 12.

(Read We Have..., the story that accompanies this recipe.)

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