COCA-COLA BRISKET
This brisket is fantastic! So tender! I've been eating or making it for 30 years and is a family favorite. It freezes well and makes awesome hot sandwiches if leftover.
Provided by Candy C
Categories Meat
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Season brisket with garlic powder, salt and pepper.
- Mix ketchup, Worcestershire Sauce, and Kitchen Bouquet and spread over beef.
- Place in covered roaster and cover with onion slices, then coca-cola.
- Cover and roast at 350°F until almost done, about 3 hours.
- Remove meat and slice.
- Thicken gravy with cornstarch (about 2 tbs in 1/4 cup cold water) and adjust seasonings.
- Return meat to gravy and continue cooking 1 hour.
- Serve over mashed potatoes or rice.
- This can also be prepared using a crockpot. Use same ingredients and cook according to your crockpot manufacturers directions for roasting meat.
Nutrition Facts : Calories 434.9, Fat 36.1, SaturatedFat 14.6, Cholesterol 99.3, Sodium 137, Carbohydrate 2.6, Fiber 0.2, Sugar 1.5, Protein 23.2
COCA-COLA BRISKET
Make and share this Coca-Cola Brisket recipe from Food.com.
Provided by roozer
Categories Roast Beef
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix Coke, chili sauce, and onion soup mix and pour over brisket in large baking dish.
- Bake at 300 degrees for 30 minutes per pound.
- Pour BBQ sauce over the top and warm through.
Nutrition Facts : Calories 938.6, Fat 74.3, SaturatedFat 29.6, Cholesterol 200.6, Sodium 1055.8, Carbohydrate 15.7, Fiber 1.5, Sugar 6.2, Protein 48.4
ONION-BRAISED BEEF BRISKET - AMERICA'S TEST KITCHEN RECIPE - (3.8/5)
Provided by á-896
Number Of Ingredients 15
Steps:
- 1. Adjust oven rack to tower-mlddle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper. 2. Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on secend side without weight until well browned, about 7 minutes longer. Transfer brisket to platter. 3. Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken. 4. Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for deaeness). Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 1 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes. 5. Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight. 6. About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/ 4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately. To Make and Serve the Brisket on the Same Day If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.
SCOTT'S BEEF BRISKET
As a native Texan, I love beef. My brother and I made special grills to cook and smoke 20 briskets at a time for parties. I created this recipe to achieve a similar fork-tender, sweet and spicy brisket using the oven. -Scott Post, Clayton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.
Nutrition Facts : Calories 361 calories, Fat 19g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1165mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 37g protein.
COCA COLA BRISKET RECIPE - (3.9/5)
Provided by carvalhohm
Number Of Ingredients 4
Steps:
- Oven Instructions: Preheat oven to 325°F. Pat the brisket dry with paper towels, if desired, to remove any moisture. Place it in a nonreactive roasting pan or a glass baking dish just large enough to fit the brisket. Mix Coke, chili sauce and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan tightly with aluminum foil. Bake the brisket until tender, about 30 minutes per pound. Transfer brisket to a cutting board and let it rest for at least 10 minutes. Meanwhile, skim the fat from the surface of the pan juices and discard. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly. Trim any visible fat from the brisket, then thinly slice it against the grain. Pile the slices on a platter and pass the warm pan juices on the side. Slow Cooker Instructions: This four-ingredient recipe just got even simpler. Place the brisket in the slow cooker. Combine the remaining ingredients and pour over the brisket. Cook on low for 9 hours. Transfer the meat to a cutting board to rest. Skim any fat from the surface of the sauce. If a thicker sauce is desired, pour the sauce into a saucepan and simmer until reduced to the desired consistency. Slice or shred the brisket and serve with the sauce.
ATLANTA BRISKET
Provided by Jean Anderson
Categories Beef Marinate Roast Hanukkah Passover Dinner Meat Brisket Chill Party Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 Servings
Number Of Ingredients 12
Steps:
- 1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
- 2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
- 3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
- 4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
- 5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy-not likely-add a little more filtered Coca-Cola marinade, or beef broth, or water.
- 6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.
- 7. To serve, lift brisket to cutting board and slice about 1/4 inch thick-across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. The best accompaniment? For me nothing beats a tart and creamy coleslaw.
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- In a small bowl, mix together all dry rub ingredients. Rub the entire brisket with the spice mixture and place in a gallon-sized plastic bag. Seal and refrigerate for at least 1 hour, or up to overnight.
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- To make the Coca Cola Brisket in your slow cooker, see the Slow Cooker Variation below. To make the Coca Cola Brisket on the stovetop, preheat the oven to 325°F (160°C).
- Pat the brisket dry with paper towels. Place the brisket in a nonreactive roasting pan or a glass baking dish just large enough to snugly fit the brisket.
- Mix the Coke, chili sauce, and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan tightly with aluminum foil. Roast the brisket until tender, about 30 minutes per pound (so figure 2 to 3 hours total, depending on the size of your brisket).
- Transfer the brisket to a cutting board and let it rest for at least 10 minutes. Meanwhile, skim the fat from the surface of the pan juices and discard. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly.
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