(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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