2 medium onions, quartered
1 3-inch piece of ginger
½ cup molasses
2 cups Chaos Red
½ cup Dijon mustard
½ cup honey
3 TB Fat Louies Garlic Olive Oil
1 ½ cups ketchup
½ cup unfiltered cider vinegar
1 teaspoon cumin
2 teaspoon ground black pepper
1 cup dried Door County cherries
6 pounds first-cut brisket, rinsed and thoroughly dried with paper towels

Preheat oven at 350°F. In food processor or blender process all ingredients except dried fruit and the beef until smooth. Place brisket fat side up into large heavy-bottomed roasting pan and cover with sauce. Scatter with dried fruit. Cover tightly with foil and cook for 2 hours. Turn brisket, cover with foil, and bake for 30 minutes. Remove cover and cook until meat is fork-tender, about 30 minutes longer. Remove from oven and tent with foil for 30 minutes before carving. Meanwhile, place roasting pan over 2 burners and bring sauce to simmer. Reduce to desired consistency and adjust seasoning with salt and pepper. Trim fat from meat (where you can see it), and slice against the grain into desired thickness. Arrange slices on platter. Pour sauce over sliced meat and serve immediately.

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