Brisket in Sweet-And-Sour Sauce

Ingredients

• 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 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

Directions

1. 1

   Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.

2. 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 one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.

3. 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. 4

   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.