Rosh Hashonah, the Jewish New Year, commences this year on the eve of October 2nd, and I have been getting lots of requests asking me to post some recipes for the holidays. You don’t have to be Jewish to love these recipes – they are tried, true and absolutely delicious:)
My very first cookbook, Second Helpings, Please! was a gift at my bridal shower many, many years ago! Norene Gilletz has a repertoire of simply amazing, down to earth cookbooks that have inspired and helped many throughout the years. I am an avid fan of hers and many of cookbooks are on my shelves and have been used as my ‘go to’ resources.
The Coke Brisket recipe, found in her Meal Leani Yumm cookbook, is a melt in your mouth favorite of my family and guests, whether they have it during the holidays or throughout the year.
Enjoy and if you are planning to make extra for leftovers, do yourself a favor and get a bigger brisket!!
I’d love to hear from you! How do you make your brisket?
Please feel free to share your ideas and tips in the comments below:)
- 3 onions, sliced
- 5 – 7 lb. beef brisket
- 4 garlic cloves, minced
- Salt and pepper, to taste
- 1 tsp. dried basil
- 1 tbs. paprika
- 1/4 cup apricot jam
- 2 tbs. fresh lemon juice
- 1 cup of diet cola
In a small bowl combine: the minced garlic, salt and pepper, dried basil, paprika, apricot jam (I use a natural one or with less sugar added jam, not one with artificial sweeteners!) and fresh lemon juice.
Place the onion slices on the bottom of a roasting pan and place roast on top. I make a few diagonal surface slices on top of the meat and then rub the meat with the mixture. I put some onion slices on top of the brisket as well. Pour the diet coke all over the brisket. Cover with aluminum foil and refrigerate overnight (you can marinate at room temperature for one hour, but overnight is better!)
Preheat oven to 325°F – bake covered and allow 45 minutes per pound, until the meat is tender. Uncover the meat for the last hour and baste occasionally. Remove from oven and cool completely. I refrigerate the brisket overnight (in the juices) and the next day before slicing, discard the hardened fat and then slice thinly across the grain. If you cannot do it the day before, cook your brisket in the morning, cool and then refrigerate for a few hours. Slice the meat thinly and then place back in the roaster, spoon the gravy over, cover and reheat.
If you are making the brisket ahead of time, freeze the sliced meat and gravy in separate baggies. When needed, thaw and place the brisket and gravy in an aluminum pan, cover and heat for about 1 hour in a 300°F oven.