Which leads directly to this:
1 Like
Of course I had to look it up. Glad I didn’t just ask!
2 Likes
3 Likes
Thank you @Phoenikia for liking a post on this old thread. I made a brisket for Rosh Hashanah this year. I ordered the meat from Harvest Drop which distributes locally sourced products to restaurants and homes, and amounts tend to large. Mine was 15+ pounds so I cut it in half.
I used this recipe from Adeena Sussman - it’s become one of my favorites.
8 Likes
I bought my first brisket ever yesterday, and I plan to make it tonight. Have not decided which prep.
This recipe looks good, too
3 Likes
How exciting! I find brisket, though time consuming, to be pretty easy to cook. The hardest part is deciding which recipe to use. I look forward to post-brisket report.
1 Like
This Cola Brisket has some Filipino touches.
Another modernized Cola Brisket
1 Like
I may have already posted this. My apologies. This is my grandmother’s brisket. She wasn’t much of a cook, but this is always good.
Brisket a la Bebe
Make this the day before you plan to serve it.
1 3-4 lb. brisket (a nice one – not too lean, not too fatty)
Salt, pepper, paprika
2 onions chopped
1 lb. bag baby carrots or 1 bunch carrots, cut in thick coins
Ketchup (the secret ingredient - Heinz only please)
Preheat oven to 325 degrees.
Oil a large baking/ roasting pan.
Put onions and carrots in the pan to make a bed for the meat.
Season meat with salt, pepper, and paprika on both sides and lay in the pan, fat side up.
Spread a liberal amount of ketchup on top of meat.
Cover (lid or foil) and cook for 4 1/2 hours.
Uncover and let cool. (At this point you may have to taste a little piece to make sure it’s done…)
Refrigerate until the next day.
Take meat out and put on cutting board.
Slice into thick slices AGAINST THE GRAIN. If you slice it with the grain, you’ll end up with shoe laces.
Remove solidified fat from gravy. If there isn’t as much liquid as you would like, you can add some water and a little ketchup.
Reheat sliced brisket in the gravy. Serve the carrots and onions as a side dish.
2 Likes
A Dr. Pepper version
1 Like
Wonder if there’s a Fresca version as well…
1 Like
What sides would you serve with a cola brisket? Noodles? Potatoes?
1 Like
1 Like
I’ve been looking at the recipe but I’m going to wait when there’s enough people or occasion.
That said, I’ve sous vide chuck roast and chuck steak, using Kenji’s basics, but more time, lower temp. (48 hrs at 135) Lots of references to being like prime rib…first try,…not quite right (24 hrs131f) but used it for batch cooking beef stew and cooked a bit longer on stove. Chuck at 48 hrs at 135f was indeed very tender. It was very good as “roast beef” but also used it chopped up for tacos…basically for the price of hamburger.
Given Kenji’s OCD and trying so many times/temps, really interested in your results.
Pretty good! I’ll try another brisket recipe that isn’t a Coca Cola Brisket next time. I would make this recipe again.
1 Like
(post deleted by author)
My grandmother was Welsch and used the onion mix religiously. Loved that meal.
I’m sure any reader who loves brisket would eat those.
I’ve had more Jewish friends choose pork ribs as their main, kosher breaker, cheat.
1 Like
I love brisket but I am looking for a recipe to make Katz’s deli style brisket. Not braised like grandma, not smoked, not bbq. I can’t seem to find a recipe. Anyone???
1 Like
Do you mean you want to make something like a Katz’s corned beef brisket at home?
Does Katz’s also serve a brisket that isn’t corned beef or pastrami?
There are recipes online for making your own Montreal smoked meat brisket at home.
Not looking to smoke it or make pastrami. Katz makes a brisket that is fantastic for sandwiches
1 Like
