Dec 01 2008
Many of the ingredients in this beef brisket recipe will be familiar to Jewish cooks, including the Coca-Cola. However, I find that the addition of the Chinese Five Spice gives this dish a much more interesting layer of flavor.
- 1 medium onion, peeled and quartered
1 2-inch piece fresh ginger, peeled
6 large cloves garlic
¼ cup Dijon mustard
½ cup red wine
1 ½ cups Coca-Cola or ginger ale
½ cup ketchup
4 teaspoons of Kitchen Bouquet.
1 teaspoon of Chinese five spice powder
1 tablespoon coarsely ground pepper or to taste
1 six to seven-pound first-cup brisket, rinsed and patted thoroughly dry
1. Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
2. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until for-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
3. The next day, transfer the brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from the sauce and bring to a boil on top of the stove.
4. Heat oven to 350º F. 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.