Recipe: Sweet-and-Sour Brisket

Combine in a blender and blend until smooth:

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

Into a Dutch oven or other large pot with a tight-fitting lid place:

1 first-cut brisket, 6 to 7 pounds (2.7-3.2kg), rinsed and patted thoroughly dry

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.

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.