Recipe Background
Sunday always called for her specialty. Guaranteed! Grandma's Favorite Brisket was a delight and now she would like to share it with you! A first-cut brisket is fully and robustly seasoned with a red wine and Coca-Cola ® - infused sauce (what?) that will make all other briskets pale in comparison. The perfect sauce makes the perfect meal... that we call Grandma's Favorite Brisket. She sure knows her way around a brisket. It's the real thing!
Sunday always called for her specialty. Guaranteed! Grandma's Favorite Brisket was a delight and now she would like to share it with you! A first-cut brisket is fully and robustly seasoned with a red wine and Coca-Cola ® - infused sauce (what?) that will make all other briskets pale in comparison. The perfect sauce makes the perfect meal... that we call Grandma's Favorite Brisket. She sure knows her way around a brisket. It's the real thing!
Ingredients
- 1 (6-7-pound) first-cut brisket (the lower leaner half), rinsed and patted thoroughly dry
- 1 medium onion quartered
- 1 knob fresh ginger (2-inch-long) peeled and cut into chunks
- 6 large cloves garlic
- 1 cup ketchup
- 1/2 cup dry red wine
- 1/4 cup cider vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon ground black pepper plus more, to taste
- 1/4 teaspoon ground cloves
- 1 1/2 cups Coca-Cola or ginger ale
- 1/2 cup olive oil
Directions
- Let the brisket stand at room temperature, about 30 minutes.
- Preheat the oven to 325 degrees F.
- In a food processor with a steel blade, add the onions, the ginger, the garlic, the ketchup, the dry red wine, the cider vinegar, the soy sauce, the honey, the Dijon mustard, 1 tablespoon of the black pepper, and the cloves and process until it is smooth.
- In a large bowl, add the sauce mixture, the Coca-Cola, and the olive oil and whisk to combine.
- In a heavy, large baking dish, add the brisket, fat-side up, and evenly pour the sauce mixture over it.
- Tightly cover the baking dish and bake the brisket, about 3 hours.
- Turn the brisket over, re-cover the baking dish, and bake again until the meat is fork-tender, about 2-3 hours.
- Transfer the baking dish to a wire rack and let the brisket cool completely.
- Place the baking dish in the refrigerator and let the brisket chill overnight.
- Preheat the oven to 350 degrees F.
- Place only the brisket on a cutting board and cut off the fat, then slice it against the grain to your desired thickness.
- Use a slotted spoon to discard any congealed fat from the sauce mixture left in the baking dish.
- Place the baking dish in the oven and bring the sauce to a slight boil, about 3-5 minutes.
- Taste the sauce and season with the extra pepper, as needed.
- Add the sliced brisket to the sauce.
- Place the baking dish in the oven and let the brisket mixture warm, about 20 minutes.
- Serve the brisket slices warm and topped with the sauce.
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