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
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
OVEN-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g 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.
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
JACK AND COKE SMOKED BRISKET RECIPE - (4/5)
Provided by hcardall
Number Of Ingredients 20
Steps:
- Marinade: Combine all ingredients and whisk together till fully blended. Set aside and get the brisket ready. Leave most of the fat cap intact but trim some of the side and a little of the depth off. The cut I used had about ½ inch of fat so I took very little off. Perforate the brisket on both sides even though the marinade will not penetrate the fat cap well. (Inject the marinade also, if you like at this time, but this is optional). Place the brisket in the brining bag and add the marinade, pressing out as much of the air as possible and made sure that the brisket is covered in marinade. Place the brisket in the refrigerator over night or 12 hours for best results but not less than 6 hours. About halfway through the process, turn the bag over the make sure both sides are getting marinade well. Misc Directions: After your satisfied with your marinade time remove the brisket and get the rub on it. Dark brown sugar is the base of the dry ingredients to impart that sweet flavor and to form the crust that all smoked meats have. A side note here: when you are smoking meat you are using a indirect heating method, this means that the fire/hot coals are NEVER near enough to the meat to burn it. The dark "crust" that you see is called BARK (as in tree bark not dog bark). It is sought after on certain types of BBQ. The dark brown sugar is also the medium by which you blend the other spices to aid in their holding together. Dry Rub: Combine all the ingredients in a bowl and whisk together. Rub the brisket down with canola oil to give the rub something to stick to. Since the fat cap will NOT allow the rub to penetrate just put it on the exposed meat side. Apply liberal amounts of the rub and "massage" it into the meat, then wrap the brisket in plastic wrap and put back in the refrigerator for the remainder of the time until it is time to put it on the smoker. (over night again, in our case) Cooking: The next morning... remove the brisket and take off the plastic wrap. Let the brisket 'rest' and come to room temperature. This is important. Start the smoker and bring to 225 degrees using apple wood chips, which you have soaked. Keep the temp at 225 degrees. You can alternate between apple and oak wood chips. Cook the Brisket 7 - 8 hours until it reaches an internal temp of 200 degrees with a digital meat thermometer. Remove it from the smoker and wrap it in tin foil and place in a Styrofoam cooler for about 30 min or until you are ready to eat. (you can also place in your microwave after wrapping in foil, then wrap a heavy towel around it. Do not turn the microwave on!)
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.
BRISKET IN SWEET-AND-SOUR SAUCE
Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.
Provided by Joan Nathan
Categories dinner, main course
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
- Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
- Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
- The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
- Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams
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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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