Beef Brisket With Sweet & Sour Sauce

Beef Brisket With Sweet & Sour Sauce

Another great beef brisket recipe. Cola in the sauce helps tenderize brisket.
Beef Brisket Ingredients:
* 1 medium onion, peeled and quartered
* 1 two-inch piece fresh ginger, peeled
* 6 large cloves garlic
* 1/4 cup Dijon mustard
* 1/2 cup dry red wine
* 1-1/2 cups Coca-Cola or ginger ale
* 1 cup ketchup
* 1/4 cup honey
* 1/4 cup cider vinegar
* 1/4 cup soy sauce
* 1/2 cup olive oil
* 1/4 teaspoon ground cloves
* 1 Tablespoon coarsely ground pepper or to taste
* 1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry

Beef Brisket Instructions:
Heat oven to 350 degrees F.
Place onion, ginger, garlic, Dijon mustard, red wine, cola, ketchup, honey, cider vinegar, soy sauce, olive oil, cloves, and pepper into a food processor, and process with steel blade
until smooth.

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 fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness.

Remove any congealed fat from sauce and bring to a boil on top of stove.
Heat oven to 350 degrees 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..great beef brisket taste

Beef Brisket with Burgundy Orange Sauce

Beef Brisket with Burgundy Orange Sauce
This great beef brisket recipe requires long, slow cooking in an orange, wine, and herb sauce
tenderizes brisket. This is best made a day ahead and reheated....but try this..!

Beef Brisket Recipe Ingredients:

* 1 envelope (about 1 ounce) onion soup mix
* 1-1/2 cups burgundy wine
* 1/4 cup water
* 2 Tablespoons flour
* 1 Tablespoon dried basil
* 2 teaspoons dried thyme
* 1/3 cup orange marmalade
* 1-1/2 teaspoons grated orange peel
* 2 teaspoons sugar
* 4 cloves garlic, minced
* 1/4 to 1/2 teaspoon pepper to taste
* 1 (4-pound) brisket of beef, trimmed of as much fat as possible
* 1 pound mushrooms, cleaned (if large, cut in halves or quarters)

Beef Brisket Recipe Instructions:
Preheat oven to 300 degrees F.
In a roaster into which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended. Stir in basil, thyme, marmalade, orange peel, sugar, garlic, and pepper. Add brisket, spooning some of the sauce over the top.
Cover and bake for 4 hours, basting every hour until tender when pierced with a fork. If sauce bubbles rapidly, reduce oven to 275 degrees F.

Remove from oven and place brisket on a sheet of heavy foil. Pour sauce into a bowl, cover, and refrigerate. When brisket is cool, wrap in foil and refrigerate. (Brisket and sauce may be refrigerated separately overnight).
Remove solidified fat from sauce and discard. Slice brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them. Pour sauce over meat. (Brisket may be refrigerated, covered, up to 2 days or frozen. Defrost in refrigerator overnight. Bring to room temperature before reheating.)

To Reheat:
Preheat oven to 325 or 350 degrees F. Add mushrooms to meat, basting with sauce. Bake, covered with foil, for 40 to 50 minutes, basting once, until heated through and mushrooms are
tender. Great beef brisket recipe is ready to serve..mmm..delicious !

beef-brisket-with-garlic