Ginger Brisket With Sweet Cherry Wine Sauce - Recipe

     This is a great brisket for a party.  It is easy to prepare, and it comes out deliciously fork tender.   I developed this recipe awhile ago, but last weekend I added a sweet cherry wine to the sauce at the end which makes it really, really good.  The ginger spice and cherry are excellent together.  I use a great Sweet Cherry wine from Hiddencroft Vineyards in Lovettsville, VA, a beautiful winery Loudoun County

Ginger Brisket

(Serves 6-8)

4-5 lb. Beef Brisket
1 tsp. Ground Ginger
2 tsp. Garlic Powder
2 tsp. Onion Powder
2 tsp. Kosher Salt
1/2 tsp. Cayenne Pepper
1 tsp. Mustard Powder
1/4 c. Apple Cider Vinegar
2 c. Water
2 T. plus 1 T.  Robust Molasses
1 c. Sweet Cherry Wine

Preheat the oven (I like to use our Big Green Egg outdoor grill with the plate setter legs facing down) to 300 degrees Fahrenheit.  Place the brisket in a large enamel-lined Dutch oven fat side up.  (I use a special Dutch oven just for the grill that I don't mind if it gets dark from the coal.)  Mix the ginger, garlic powder, onion powder, salt, cayenne pepper, and mustard powder together in a small bowl.   Rub the spice mixture all over the brisket.  Stir the vinegar and water together and pour into the side of the Dutch oven, taking care not to rinse the spices off of the meat.  Stop pouring when the liquid comes half way up the thick side of the meat.  Drizzle 2 tablespoons of molasses over the top of the meat and spread it across the top with the back of a spoon.  Cover the Dutch oven and braise in the oven for 3 hours.  Test for tenderness with a fork. When tender, remove from the oven and let the meat sit in the covered Dutch oven for 30 minutes.  Then place the meat on a cutting board and let it rest for 10 minutes.  Slice thinly against the grain and place in a serving dish with sides a few inches high.  Degrease the pan juices in a degreaser and return to the pot.  Stir in the remaining tablespoon of molasses.  Simmer, uncovered, about 5 minutes to concentrate the juices, stirring occasionally.  Begin adding the wine a little at a time, tasting as you go, stopping at your preference of cherry flavor.  Simmer, uncovered, another 5 minutes.  Pour the wine sauce over the meat and serve.


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