BRISKET IN SWEET-AND-SOUR SAUCE
Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.
Provided by Joan Nathan
Categories dinner, main course
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
- Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
- 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 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
- The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
- Heat oven to 350 degrees. 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.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams
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Hairat Ayikoru
[email protected]This recipe is a great way to impress your guests. It's sure to be a hit!
Mayer David
[email protected]I've made this dish several times and it always turns out great. It's a family favorite!
Kiran Zulfiqar
[email protected]This dish was a bit too sweet for my taste, but my husband loved it.
Delu Pereira
[email protected]I would highly recommend this recipe to anyone looking for a delicious and easy-to-make brisket dish.
Wes Disabledland
[email protected]This dish was easy to make and very affordable. It's a great option for a weeknight meal.
Madan Lama
[email protected]I'm not a huge fan of brisket, but I really enjoyed this dish. The sauce was so flavorful and the meat was very tender.
Preeti Shrestha
[email protected]This recipe is a great way to use up leftover brisket. The sweet and sour sauce is a perfect complement to the meat.
Aftab Aftab
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Tumelo Winisang
[email protected]This recipe was a little time-consuming, but it was worth the effort. The brisket was fall-off-the-bone tender and the sauce was to die for.
Christopher Joseph
[email protected]I've tried many brisket recipes over the years, but this one is by far the best. The meat was so tender and juicy, and the sauce was perfect.
Khzar Hayat
[email protected]This dish was easy to make and very flavorful. I would recommend it to anyone looking for a new brisket recipe.
Ahmed Mobasher
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The brisket was so tender and the sauce was delicious.
Shahid Shan
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
sumam jutt
[email protected]I made this dish last night and it was a hit with my family! The leftovers were even better the next day.
AMOLO PAUL
[email protected]This dish was absolutely delicious! The brisket was so tender and juicy, and the sweet and sour sauce was perfect. I will definitely be making this again.