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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.
Ingredients
  • 1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
  • 1 medium onion, peeled and quartered
  • 1 2-inch piece fresh ginger, peeled, cut into chunks
  • 6 large cloves garlic
  • 1 cup ketchup
  • ½ cup dry red wine
  • ¼ cup cider vinegar
  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup Dijon mustard
  • 1 tablespoon coarsely ground pepper, or to taste
  • ¼ teaspoon ground cloves
  • 1 ½ cups Coca-Cola or ginger ale
  • ½ cup olive oil
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