Brisket
(courtesy of Amy Berry, CEO, Tahoe Fund in Tahoe City. Serves 6 to 7)
1 medium onion, peeled and quartered
1 2-inch piece fresh ginger, peeled
6 large cloves garlic
¼ cup Dijon mustard
½ cup dry red wine
1½ cups Coca-Cola or ginger ale
1 cup ketchup
¼ cup honey
¼ cup apple cider vinegar
¼ cup soy sauce
½ cup olive oil
¼ teaspoon ground cloves
1 tablespoon coarsely ground pepper or to taste
1 6- to 7-pound, first-cut brisket, rinsed and patted thoroughly dry
Heat oven to 350 degrees F. Put all ingredients (except brisket) into a food processor and blend until smooth. Put brisket fat side up in a 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 1 more hour or until fork tender. Slice brisket, laying slices in juices, then cool, cover, and refrigerate overnight in cooking pan. The next day, remove from refrigerator and put back in oven at 350 degrees F for 20 minutes.
