Recipe by Jean Millner

Make this brisket the day before you plan to serve it. 

Sangria Marinade Ingredients           

• 1 cup red wine of choice (Norton, Cabernet Sauvignon)
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon orange zest
• Juice of half an orange (reserve other half of orange to serve sliced on top of brisket)
• ½ cup apple juice
• ½ cup ginger ale

Brisket Ingredients

• 4 lb. brisket
• Kosher salt and fresh ground pepper
• Vegetable or canola oil
• 2 tablespoons honey (optional)

Directions:

1. Pat brisket dry with paper towels; season with salt and pepper on both sides; set aside.
2. Whisk together wine, onion, garlic, chili powder, ginger ale, orange juice and zest.
3. Place brisket in large zip-top bag and add marinade. Zip closed, squeezing out air.
4. Marinate in refrigerator for four to eight hours, turning once or twice, if possible.
5. Heat oven to 275°F.
6. Heat skillet over high heat; coat skillet lightly with vegetable or canola oil.
7. Pat brisket dry with paper towels, reserving marinade.
8. Sear brisket in hot oil, getting a good caramelization on all sides.
9. Transfer brisket to Dutch oven or roasting pan, fat side up.
10. Pour reserved marinade over brisket; it should reach about half way up the side of the meat. (If there is still leftover marinate, boil for 5 minutes and refrigerate for use later.)
11. Cover tightly and braise for 4 hours.  True braising requires that the brisket be turned halfway through the cooking process but is not necessary for this recipe.
12. Remove meat to cutting board.  When cool, wrap in foil and refrigerate. Combine any leftover marinade to a covered container and refrigerate.
13. One hour before serving, discard solid grease from top of marinade; trim fat from brisket.
14. Slice brisket cross-grain and place in oven safe baking dish; Pour marinade over slices, cover with foil and heat in a 200°F oven until warmed through (about an hour).
15. Transfer to a serving platter and garnish with orange slices.