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1 medium onions ; peeled and quartered
1/4 cup honey
1 1/2 cups cola ; or ginger ale
1/2 cup red wine ; dry
1/4 cup Dijon mustard
2 tablespoons ginger ; peeled
1/4 cup soy sauce ; fresh
1/4 cup cider vinegar
1/2 cup olive oil
1 tablespoon black pepper ; coarsely ground
6 pounds beef brisket ; rinsed and patted dry
6 cloves garlic
1 cup tomato ketchup
1/4 teaspoon cloves ; ground
Submitted by boz
An amazing recipe for a melt-in-your mouth brisket.
Cal: 1162 Fat: 90g Carbs: 21g Protein: 63g Fiber: 1g
Original recipe serves 8
Ingredients (serves 8)
Directions
Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steal blade until smooth. Place Brisket fat side up, into heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake 2 hours. Turn brisket over and bake uncovered for an additional hour or until fork tender. Cool, cover brisket and refrigerate overnight. The next day, transfer brisket to cutting board, cut off fat and cut with a sharp knife against the grain, to desired thickness. Remove any congealed fat from sauce and bring to boil on stove top. Heat oven to 350 degrees. Taste sauce and see if it needs reducing. If so, boil down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes.
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