Ginger Ale Brisket Food

GRANDMA'S BRISKET

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
• Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

BEER, GINGER, AND GARLIC BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate.
• Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes.
• Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid.
• When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
• When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat. Spoon a little gravy over the top and enjoy a slice of brisket heaven!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

BOURBON AND GINGER

Steps:

• Divide bourbon among 4 glasses filled with ice. Divide ginger ale among glasses and squeeze 1 lime wedge into each. Serve immediately.

CRANBERRY BRISKET WITH HORSERADISH MASHED POTATOES

Steps:

• Place brisket in a greased 13-in. x 9-in. baking dish. Combine the cranberry sauce, ginger ale, cranberries and soup mix; pour over meat. Cover and bake at 375° for 2 hours. , Uncover; bake 1 hour longer or until meat is tender, basting occasionally. Meanwhile, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain potatoes; mash with milk, butter and horseradish. Let brisket stand for 5 minutes; thinly slice across the grain. Serve with cooking juices and mashed potatoes.

CORNED BEEF WITH APRICOT DIJON GLAZE

Steps:

• If prepping the night before, use a sharp knife to carefully trim off the excess fat on the Corned Beef Brisket (1). Rinse beef under cold water. Place in a large container and cover with Ginger Ale (2 liter). Seal tightly and refrigerate overnight.
• The next day, remove the corned beef from the ginger ale and rinse with hot water.
• If prepping the day of: in a large heavy Dutch oven, place the trimmed corned beef and pour in enough ginger ale to cover the corned beef. Cover and bring to a boil; reduce heat to medium/low so that it will continue to simmer; cover and cook for 1 hour.
• Remove pan from stove, and remove corned beef to a large strainer; rinse with hot water.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a large Dutch oven or slow cooker, add Olive Oil (2 tablespoon) and the Onion (2) on the bottom. Sprinkle Garlic (6 clove) on top of onions. Sprinkle with Brown Sugar (1 cup) and Whole Clove (8), Fresh Thyme (3 sprig), Bay Leaf (3) and Black Peppercorns (1 tablespoon). Place rinsed corned beef on top.
• Pour bottle of Guinness® Stout Beer (1 bottle) over meat and enough ginger ale to cover the meat halfway, fat side on top.
• If cooking in an oven, cover and bake in a 300 degrees F (150 degrees C) preheated oven for 1 hour per pound of corned beef.
• If cooking in a slow cooker, cook on high until the liquid begins to simmer, then reduce heat to low and continue cooking for 1 hour per pound of corned beef. With either method, do not touch or uncover during this cooking period.
• To prepare the apricot dijon glaze, combine Apricot Preserves (10 ounce), Dijon Mustard (2 tablespoon) and Brown Sugar (2 tablespoon) in a small saucepan and bring to a low simmer over medium heat, stirring constantly. Continue cooking and stirring for 3 minutes or until the mixture is blended and has thickened slightly. Remove from heat and set aside.
• Move corned beef to oven-safe pan that has been lined with non-stick foil, and cover the corned beef with foil. Reheat oven to 325 degrees F (160 degrees C).
• Brush corned beef with glaze, cover with non-stick foil and return to oven for 20-30 minutes, until the glaze begins to caramelize.
• Steam or roast Carrot (8) and Baby Red Potato (2 pound) while corned beef is glazing in oven. Pour melted Butter (to taste) over cooked veggies and sprinkle with Fresh Parsley (to taste).
• Remove corned beef from oven, cover with foil and let rest for 10 minutes before carving.
• Brush with additional glaze right before serving and garnish with additional fresh blackberries. I usually warm up the extra Apricot Dijon Glaze and serve it on the side as well.

GINGER ALE BRISKET

Steps:

• In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
• Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
• Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
• Cool and slice against the grain.