Breast in sweet and sour sauce recipe

Preparation

Preheat oven to 350 degrees F.

Put the onions, ginger, garlic, Dijon mustard, red wine, cola, ketchup, honey, apple cider vinegar, soy sauce, olive oil, cloves and pepper in a food processor and process with steel blade until smooth.

Place the breast, fat side up in a baking dish large enough to hold heavy oven, and pour the sauce over. Cover and cook for 2 hours. Place the chest and cook until tender uncovered for an hour or until they. Cool, cover and refrigerate overnight in the breast in baking dish.

The next day, transfer the breasts to a cutting board, cut the fat and cut with a sharp knife against the grain to the desired thickness. Remove all frozen sauce and bring to a boil on the stove grease.

Preheat oven to 350 degrees F. sauce taste to see if you need to cut. If this is the case, to boil for a few minutes or as required. Return the meat to the hot sauce in the oven for 20 minutes. Serve hot.

Yield: 12 servings

Recipe Source: Levana Table: Kosher Cooking for each of Levana Kirschenbaum (Stewart Tabori and Chang)
Reprinted with permission.