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 Comment:
Man, I've been dying for a beef brisket sandwich all day! This delicious
and tender brisket is fantastic on a sandwich or eaten alone. It
takes a little time and patience, but it is well worth the effort.
Ingredients:
- 1 (6-7 pound) beef brisket, rinsed and patted dry
- 2 cups celery, roughly chopped
- 1 onion, roughly chopped
- 1 (3-inch) piece ginger, peeled and roughly chopped
- ½ cup chopped garlic
- ¼ cup Creole mustard
- ½ cup dry red wine
- 1 (12-ounce) can Coca-Cola
- 1 cup ketchup
- ¼ cup honey
- ¼ cup cider vinegar
- ¼ cup soy sauce
- ½ cup olive oil
- ¼ tsp ground cloves
- 2 tsps coarsely ground black pepper
- 1 tsp crushed red pepper flakes
- salt and black pepper to taste
- ½ tsp ground cumin
- ½ tsp ground chili powder
Method:
Preheat oven to 350°F. Add all ingredients except the brisket
to a food processor. Process until all ingredients are smooth. Season
the brisket lightly with salt and black pepper. Place brisket fat
side up in a large heavy bottom-baking pan and pour puréed
ingredients on top. Cover the pan tightly with aluminum foil and
cook 2½ hours. Turn brisket over and bake covered for an
additional hour or until fork tender. Uncover and allow to brown
15-20 minutes. Remove brisket from the sauce. Strain the sauce into
a separate bowl. Allow brisket and sauce to cool then refrigerate
overnight. Preheat oven to 350°F. Transfer the brisket to a
cutting board and remove the fat. Slice brisket against the grain
with a sharp knife. Skim the fat from the top of sauce. Transfer
sauce to a pot, bring to a boil then season with salt, pepper, cumin
and chili powder. Return sliced meat to the baking pan and cover
with sauce. Warm brisket in 325°F oven for approximately 1 hour
or until thoroughly heated. Serve thinly sliced on hot French bread.
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