Brisket in Sweet-and-Sour Sauce

My brother kept asking me about my mom’s brisket recipe enough where I started to want one. I had a brisket from Butcher Box in the freezer so I grabbed and defrosted. Instead of making it Mom’s style brown, saute onions, add mixture of ketchup, yellow mustarts, horseradish and simmer for hours. I decided at Lyn’s request to try a sweet and sour recipe. However, I did not have ginger ale or coke and unfortunately being a senior I was not going to run out to the grocery store just for ginger ale. I happen to have root beer and said what the heck i have Root Beer BBQ Sauce it can’t hurt to try.

INGREDIENTS
• 1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
• 1 medium onion, peeled and quartered
• 1 2-inch piece fresh ginger, peeled, cut into chunks
• 6 large cloves garlic
• 1 cup ketchup
• ½ cup dry red wine
• ¼ cup cider vinegar
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon coarsely ground pepper, or to taste
• 1/4 teaspoon ground cloves
• 1/2 cup olive oil
• 1 ½ cups Coca-Cola or ginger ale I did not have either so I used Root Beer which I had used for my Root Beer BBQ Sauce


How
Let meat stand at room temperature for 45 minutes before cooking. Heat oven to 350 degrees.
Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly with double layer of tin foil and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more 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 slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
Optional, since we smelt it all day and could not stand, let cool and trim off the fat then slice against the grain. Although I always find the next day produces a better piece of meat.
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.

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