Brisket in Cola
Perfect for a Rosh Hashanah or Jewish High Holiday celebration, this brisket in cola recipe is from Jessie and Lennie Ware's cookbook, Table Manners.
From the book
Brisket is often served in America at Jewish holidays, and the American sister trio band, Haim, reminisced about their mother’s brisket with red wine on the podcast. I’ve always found that cola worked wonderfully with brisket and surprisingly doesn’t taste too sweet.
Buy the brisket flat (rather than rolled) and trim off the excess fat, or ask the butcher to do so, and use regular cola, not diet, for the best flavour. Serve with mashed potatoes or Kugel. This is just as good the next day, if not better.
|1 tbsp||rapeseed or sunflower oil|
|3 - 4||onions, sliced|
|3||garlic cloves, crushed|
|4 tsp||onion granules|
|2 tsp||light brown sugar|
|fine salt and pepper|
Preheat the oven to 150°C/130°C fan/gas 2.
Rub the brisket all over with fine salt. Heat the oil in a large heavy-based frying pan, then fry the brisket for 4 minutes on each side until browned.
Put the onions in a roasting tin and put the brisket on top, fat-side up. Mix together all the other ingredients and pour over the meat. Cover the tin with a sheet of baking parchment or greaseproof paper and then cover with foil, sealing it tightly around the edges of the tin. Cook for about 3½–4 hours until the meat is tender.
Remove from the oven and leave to stand, still covered with foil, for
about 30 minutes.
Slice the meat against the grain and serve with the sauce poured over.