Will Shakespeare

Growing up on BBQ, there were times that I just couldn’t find a good place for brisket. In fact more and more, you can’t find it anywhere. This is when I started to just make it at home. The only problem was that I didn’t always like to fire up the smoker. One day, a good friend of mine told me about a brisket that he makes in his oven and how amazing it was. I asked what his secret was and he said it was the sweet and sour that made it so good.Here is the recipe that he turned me onto. The secret ingredient is the cola. It has just the right amount of fizz to help break down the fat tissue and make this brisket melt into your mouth.Recipe:1 medium onion, peeled and quartered 1 two-inch piece fresh ginger, peeled 6 large cloves garlic 1/4 cup Dijon mustard 1 1/2 cups Cola or gin student loan calculator ger 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 (6 to 7 pound) first-cut brisket, rinsed and patted dry. Heat oven to 350F. 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 for 20 minutes and slice thin.After you remove meat from pan, take the excess sauce and pour into a sauce pan and heat up. Use this as a sauce on the side.Eat Well!Chef Brian<A rel=”nofollow” onclick=”javascript:_gaq.