Ingredients Jump to Instructions ↓

  1. 1 medium onion, peeled and quartered

  2. 1 two-inch piece fresh ginger, peeled

  3. 6 large cloves garlic

  4. 1/4 cup Dijon mustard

  5. 1/2 cup dry red wine

  6. 1-1/2 cups Coca-Cola or ginger ale

  7. 1 cup ketchup

  8. 1/4 cup honey

  9. 1/4 cup cider vinegar

  10. 1/4 cup soy sauce

  11. 1/2 cup olive oil

  12. 1/4 teaspoon ground cloves

  13. 1 Tablespoon coarsely ground pepper or to taste

  14. 1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry

Instructions Jump to Ingredients ↑

  1. Preparation: Heat oven to 350 degrees F. Place onion, ginger , garlic , Dijon mustard , red wine , cola, ketchup , honey , cider vinegar , soy sauce , olive oil , cloves, and pepper into a food processor , and process with steel blade until smooth. 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. 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. Heat 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. Yield: 12 servings Recipe Source: Levana's Table : Kosher Cooking for Everyone by Levana Kirschenbaum (Stewart Tabori & Chang) Reprinted with permission.


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