Makes 10-12 servings

Ingredients:

• 5 to 6 lb brisket
• 2 or 3 cloves garlic
• 1 small onion, halved
• 2 tbsp vinegar or lemon juice
• 1/4 cup red wine
• 1/4 cup oil
• 1/4 cup honey
• 1/4 cup cola
• 3 tbsp ketchup
• 1 tbsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp paprika

Directions:

1. Place brisket in a large, sprayed roasted pan. Using the Steel Blade, process garlic and onion until minced. Add remaining ingredients and process a few seconds longer to blend. Pour over brisket, making sure to cover all surfaces. Cover pan with aluminum foil. Marinate in refrigerator for 1 to 2 hours, or up to 24 hours. Baste occasionally.

2. Bake, covered, in preheated 300? F oven for 5 hours, until very tender (about 1 hour per pound). When cool, refrigerate. Slices better the next day. Remove hardened fat and discard.

Tips: This dish freezes well.

Source: The Food Processor Bible