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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
½ 2x 3x Reset
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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