Product Description
Levana Kirschenbaum has delighted New Yorkers with her bakery, restaurant, catering and cooking classes for over 20 years. Now she shares her kosher recipes and kitchen wisdom with cooks all over the world in Levana's Table, Kosher Cooking for Everyone

Try a recipe!

Brisket in Sweet and Sour Sauce Recipe

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

Instructions
Heat oven to 350 degrees F. Place everything but the brisket 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.

Yield: 12 servings