Coke Brisket

Home » 1 » Coke Brisket

A Few Words…

Rosh Hashanah, the Jewish New Year, commences this year on the eve of September 9th. I have been getting lots of messages asking me to post some recipes for the holidays, specifically one for brisket, so I am re-posting this amazing recipe.

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 her 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. And remember, you don’t have to be Jewish to love brisket!

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:)

Coke Brisket


Print This Recipe Print This Recipe

Ingredients:

  • 3 onions, sliced
  • 5-7 lb. beef brisket (I use 2nd cut)
  • 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

Directions:
In a small bowl combine: the minced garlic, salt and pepper, dried basil, paprika, apricot jam (I use a natural one or one with less sugar added, 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, I discard the hardened fat and then slice it 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.