This is not a breakfast recipe, this is a recipe to break your fast. I made this two days ago for Yom Kippur dinner. It is a modification of a friend's family recipe, adding the one ingredient that tenderizes and seasons a brisket like nothing else: Coca Cola.
Ingredients:
5 pound brisket
8 stalks of celery
5 carrots
1 large onion
10 little potatoes
1/2 cup of Heinz katsup
1 can of Coke
salt
black pepper
garlic powder
thyme
2 bay leaves
cooking oil
Preheat the oven to 325° F. Preparation and cooking will take 5 hours and will feed a bunch of people.
Chop the celery and carrots into half inch pieces. Slice the onion into quarter inch cubes. Set the vegetables aside for later. Rub the brisket on both sides with salt, pepper, and garlic powder. I don't measure my spices, but I know that I can always add more later, but I can't remove excess seasoning. Put your roasting pan on the stove, and add some cooking oil, just enough to keep the meat from sticking to the pan. Braise the brisket on high heat until the meat is slightly browned on both sides.
Pour the can of soda over the meat.
Add the vegetables, thyme (preferably fresh), bay leaves, and the katsup. Make sure the brisket is laying fat side up, usually there will be one side with a thick layer of fat. Put the pan into the oven for 3 hours with a lid.
Chop your potatoes into pieces, no larger than one inch, and add them at the 3 hour point. After a half an hour, turn off the heat, but leave the pot roast to cook for another half hour.
Remove the pot roast from the oven and let it rest for 15 minutes in the gravy. The meat will still be warm when you slice and serve it with a side of rice, noodles, or mashed potatoes.
Om nom, leftovers will make delicious sandwiches.
Ingredients:
5 pound brisket
8 stalks of celery
5 carrots
1 large onion
10 little potatoes
1/2 cup of Heinz katsup
1 can of Coke
salt
black pepper
garlic powder
thyme
2 bay leaves
cooking oil
Preheat the oven to 325° F. Preparation and cooking will take 5 hours and will feed a bunch of people.
Chop the celery and carrots into half inch pieces. Slice the onion into quarter inch cubes. Set the vegetables aside for later. Rub the brisket on both sides with salt, pepper, and garlic powder. I don't measure my spices, but I know that I can always add more later, but I can't remove excess seasoning. Put your roasting pan on the stove, and add some cooking oil, just enough to keep the meat from sticking to the pan. Braise the brisket on high heat until the meat is slightly browned on both sides.
Pour the can of soda over the meat.
Chop your potatoes into pieces, no larger than one inch, and add them at the 3 hour point. After a half an hour, turn off the heat, but leave the pot roast to cook for another half hour.
Remove the pot roast from the oven and let it rest for 15 minutes in the gravy. The meat will still be warm when you slice and serve it with a side of rice, noodles, or mashed potatoes.
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