Brisket in Sweet and Sour Sauce Recipe
Posted on 21st of February, 2010 by Lévana
Every year, the expert cooking staff at Levana Restaurant showcases Passover programs in four prestigious hotels. A few years ago my son Maimon worked as one of the supervisors at the Scottsdale Resort. At one of the dinners, the guests were served brisket. One guest was heard to say, “This is delicious but not as good as Levana’s.” “That’s my mother!” my son cried proudly, like a third-grader, terminating then and there his incognito status as a member of the staff. Anyway, this is guaranteed to be the best brisket you’ve ever had. Never mind the weird ingredients. They work! And don’t worry if the brisket is too much for your guests to finish. It freezes beautifully. This recipe was included in the New York Times Jewish Cookbook, and will be included in The Brisket Book: a Love Story with Recipes, to be published in November!
Makes 12 ample servings.
1 medium onion, quartered
one 2-inch piece fresh ginger, peeled
6 large garlic cloves, peeled
¼ cup Dijon mustard (omit on Passover)
½ cup dry red wine
½ cup coke
1 cup ketchup
¼ cup honey
¼ cup cider-vinegar
¼ cup soy sauce (omit on Passover, or if you think your meat might be too salty)
½ cup olive oil
½ teaspoon ground cloves
1 tablespoon coarsely ground pepper
1 first-cut brisket, six to seven pounds, rinsed and patted thoroughly dry
Preheat the oven to 350*F. Process all but last ingredient in a food processor until smooth. Place the brisket in a pan just big enough to fit it, and pour on the marinade. Cover tightly with a double layer of foil, and bake for 2 hours. Turn the brisket over, and bake uncovered for 1 more hour. Transfer the brisket to a cutting board. Transfer the sauce to a saucepan and reduce to about 2½ cups. Skim the oil off the top. Let the brisket cool slightly. Slice thin against the grain (if the slices look too long, cut the brisket in half across its whole length before slicing). Pour the gravy on top, and serve hot.