Thanksgiving Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Choice, whole brisket, 8-10 lbs.
Can of Coca-Cola (regular, not diet)
1 envelope Lipton onion soup mix or similar
1 12-oz. bottle Heinz chili sauce
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Directions: |
Directions:1. Preheat oven to 300 degrees
2. Mix coca-cola, soup mix, and chili sauce. Pour approximately 1/2 c. of this sauce in the bottom of a large roasting pan.
3. Place brisket in pan, fatty side up. Pour the remaining sauce across the top.
4. Cover tightly with foil, leaving a small vent hole at one edge.
5. Bake for 4 hours, or until fork stuck into the meat turns easily and the meat feels pliable. If the meat is firm, bake it longer.
6. When the brisket is done and has cooled a bit, re-cover it and refrigerate.
7. The next day, lift the congealed fat from the sauce and discard.
8. Trim the fat from the cooked brisket and discard. Slice the brisket in 3/4 inch slices against the grain of the meat, and place in a large pan.
9. Over a low flame, reheat the meat stovetop in the sauce. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:Overnight |
Personal
Notes: |
Personal
Notes: This recipe is adapted from Joan Nathan's Jewish Cooking in America. In her book Cleveland's "Mr. Brisket" states:
The fatter side (of the brisket) is the "point"; the leaner side the "flat." When brisket is roasting, the point should be up. . . Use a choice, whole brisket, at least 8-10 lbs. Prime is too fat. Never use only the first cut, because the butcher separates the point and flat, making the meat too dry. You can always refrigerate, defat, and reheat the meat.
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