19May
Beef Brisket in Sweet and Sour Sauce
Beef Brisket in Sweet and Sour Sauce
Servings
12
servingsTotal time
3
hours20
minutesPlease don’t believe anyone who will tell you first-cut brisket is not as moist and tender as its second-cut fat an unappealing slab of a counterpart: they will never say that again after they taste this! Just make certain you are not getting some obscure slab of dry stringy meat masquerading (and priced) as first-cut brisket.
Ingredients
1 medium onion, quartered
one 50mm piece fresh ginger, peeled
1/2 cup dry red wine
1/2 cup coke
1 cup ketchup
1/4 cup honey
1/4 cup cider-vinegar
1/2 cup olive oil
1/2 teaspoon ground cloves
1 tablespoon coarsely ground pepper
1st Cut Brisket, 2.6 – 3Kg, rinsed and patted thoroughly dry
Directions
- Preheat the oven to 180°C.
- 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.
Notes
- Variations. Here are just a few suggestions:
– Artichoke Hearts or bottoms. Add in the last 30 minutes of cooking.
– Mushrooms. Add at the beginning of cooking.
– Tiny potatoes: Add in the last 30 minutes of cooking
– Tomatoes: add a large chopped onion and 2 large diced tomatoes at the beginning of cooking. No mustard
