From the NY Times. This looks absolutely fabulous and is better if cooked one day ahead.
Ingredients
1 medium onion, peeled and quartered
1 two-inch piece fresh ginger, peeled
6 large cloves garlic
¼ cup Dijon mustard
½ cup dry red wine
1 ½ cups Coca-Cola or ginger ale
1 cup ketchup
¼ cup honey
¼ cup cider vinegar
¼ cup soy sauce
½ cup olive oil
¼ teaspoon ground cloves
1 tablespoon coarsely ground pepper or to taste
1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry
Instructions
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.