Saturday, December 6, 2014

Brisket in Sweet and Sour Sauce

1 onion, quartered
2-inch piece fresh ginger, peeled
6 large garlic cloves, peeled
1/4 cup Dijon mustard
1/2 cup dry red wine
1/2 cup coke
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1 Tbsp coarsely ground pepper
1 6-7 lb brisket

Blend all ingredients in food processor or blender (except the brisket of coarse) until smooth.  Pour onto brisket. Cover tightly with aluminum foil.

Bake 2 hours at 350 degrees.  Turn the brisket over and bake for one more hour, uncovered.

Put the brisket on a cutting board to cool, or refrigerate until ready to serve.  Reduce gravy in a saucepan to about 2-1/2 cups.  Slice brisket thin and pour the gravy on top.  If necessary, put back in pan and cover with foil to reheat.