BRISKET RECIPE WITH COKE RECIPES

JEWISH STYLE SWEET AND SOUR BRISKET RECIPE | ALLRECIPES

Jewish Style Sweet and Sour Brisket Recipe | Allrecipes image

This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.

Provided by Louise

Categories Roasts

Total Time 11 hours 0 minutes

Prep Time 15 minutes

Cook Time 2 hours 45 minutes

Yield 10 servings

Number Of Ingredients 8

Ingredients

4 pounds beef brisket
1 cup water
1 cup ketchup
½ cup white vinegar
2 onions, sliced
1 clove garlic, minced
¾ cup brown sugar
1 tablespoon salt

Steps:

Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

Nutrition Facts : Calories 400.8 calories, CarbohydrateContent 24.4 g, CholesterolContent 74.5 mg, FatContent 25.1 g, FiberContent 0.5 g, ProteinContent 19.3 g, SaturatedFatContent 9.8 g, SodiumContent 1019.6 mg, SugarContent 22.4 g

MY OVEN-BAKED BRISKET | HOMESICK TEXAN

My oven-baked brisket | Homesick Texan image

Provided by Lisa Fain

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons kosher salt
2 tablespoons black pepper
2 teaspoons cayenne
4 cloves garlic, crushed
1 (4-pound) untrimmed brisket
1 medium yellow onion, cut into slivers
1/4 cup soy sauce
1/8 cup Worcestershire sauce
1/4 cup liquid smoke
1/4 cup black coffee
1/4 cup apple cider vinegar
3 fresh jalapenos, seeded and sliced

Steps:

Preheat the oven to 250° F.
Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature.
In a large roasting pan, add the slivered onions, soy sauce, Worcestershire sauce, 1/4 cup of the liquid smoke, black coffee, apple cider vinegar, and half the sliced jalapeños.
Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket.
Cover the pan tightly with foil, and bake in the oven for 5 hours or roughly 1 hour and 15 minutes per pound.
Take the brisket out of the oven, and it should be tender to the touch. Let it sit out of the pan for half an hour, and then trim the fat on top and slice against the grain. If you desire a gravy, the pan juice is a fine, fine topping.

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