Perfect Brisket
By: Anonymous
Published: Tuesday, December 29, 2009 - 12:02am

Ingredients




4 pounds brisket
2 onions, sliced not too thin
3 cloves garlic, crushed
4 tablespoons apricot or other stone fruit Juice of 1 lemon

2 tablespoons paprika
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon marjoram
1 teaspoon rosemary
1 teaspoon winter savory
1 teaspoon crushed juniper berry
1/2 teaspoon cinnamon powder
Salt and pepper

1 can Coca Cola (do not substitute natural 





Preparation

1 Preheat oven to 325 F. 2 Arrange onions over the bottom of a heavy roasting pan. 3 Combine preserves, lemon juice, garlic and spices, and rub the mixture on the meat. Lay the meat on top of the onions. 4 Pour 1 cup of the cola over the meat. 5 Roast, covered, for ~ 45 minutes per pound, basting occasionally; uncover for the last 30-45 minutes to allow the top to brown if it hasn't already. 6 You can make a fabulous gravy by simply cooking the pan juices down with some red wine and a pinch of flour on the stovetop. 


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Preparation

 1  Preheat oven to 325 F.  2  Arrange onions over the bottom of a heavy roasting pan.  3  Combine preserves, lemon juice, garlic and spices, and rub the mixture on the meat. Lay the meat on top of the onions.  4  Pour 1 cup of the cola over the meat.  5  Roast, covered, for ~ 45 minutes per pound, basting occasionally; uncover for the last 30-45 minutes to allow the top to brown if it hasn't already.  6  You can make a fabulous gravy by simply cooking the pan juices down with some red wine and a pinch of flour on the stovetop.

About


I hated brisket at a kid. Then I wanted to host a Jewish Christmas at my house, so I researched recipes by interviewing all of my friends who had grown up with it as well.
Discovering that there were 2 camps of brisket makers: the Lipton instant onion soup camp, and the tomato-based camp, I knew I had to look further. I recalled that my grandmother always had a few liters of Coca Cola in her pantry, which she only used for 2 things: unclogging her kitchen sink, and tenderizing meat. I thought - this is it...
Upon further inquiry (including discovering a website with 500 brisket recipes that only confirmed my first discoveries) I cobbled together my own version, using an herb combination that I had invented a few weeks earlier, some leftover jam that I had canned that summer, and some coke to tenderize the otherwise not-so-forgiving meat.
What happened was the perfect combination of flavor, texture (my friend Ricky calls it "breaky meat") and almost no work to get it there.