Sweet-and-Sour Brisket

Chef’s notes

In this case, sweet-and-sour doesn’t mean Americanized Chinese food but rather the sauce that dominated the Shabbos and Pesach dinner table among American Jewish immigrants in the early 20th century.

Details

• ⏲️ Prep time: 30 minutes
• 🍳 Cook time: 6 hours
• 🍽️ Servings: 12

Ingredients

• 1 medium onion, peeled and quartered
• 2 tsp ground ginger
• 8-10 large cloves garlic
• 1 cup ketchup
• ¼ cup dry sherry
• ¼ cup sake
• ¼ cup cider vinegar
• ¼ cup soy sauce
• ¼ cup honey
• ¼ cup Dijon mustard
• 1 tablespoon coarsely ground black pepper
• ¼ teaspoon ground cloves
• 1½ cups Coca-Cola, ginger ale, or Dr. Pepper
• 1 first-cut brisket, 6 to 7 pounds (2.7-3.2kg), rinsed and patted thoroughly dry

Directions

1. Preheat oven to 325F / 160C.
2. Combine all ingredients except brisket in a blender and blend until smooth.
3. Place brisket in a Dutch oven or other large pot with a tight-fitting lid.
4. Pour sauce over brisket, place lid on pot, roast in oven for 3 hours. Flip roast and return to oven for 3 hours or until fork tender.
5. Remove roast to rest. Skim fat from sauce and reduce if desired. Serve immediately with sauce or cool, cover brisket and refrigerate overnight in cooking pan. The next day, defat sauce, reduce if desired, and reheat meat in sauce before serving.