Brisket In Sweet-And-Sour Sauce

• 1 medium onion, peeled and quartered
• 2 inches fresh ginger, peeled
• 6 large garlic cloves
• 1/4 cup Dijon mustard
• 1/2 cup dry red wine
• 1 1/2 cups Coca-Cola or 1 1/2 cups 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 fresh coarse ground black pepper, to taste
• 1 (6 -7 lb) first-cut beef brisket, rinsed and patted thoroughly dry

1. Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
2. 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.
3. 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.
4. Heat oven to 350 degrees. 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.

onion, ginger, garlic, mustard, dry red wine, cocacola, ketchup, honey, cider vinegar, soy sauce, olive oil, ground cloves, fresh coarse ground black pepper, beef brisket

Taken from www.food.com/recipe/brisket-in-sweet-and-sour-sauce-328788 (may not work)