Prep Time: 15 minutes
Cook Time: 4 hours
marinate overnight: 8 hours
Total Time: 12 hours, 15 minutes
Yield: 10-12 servings
- 1 5-7 pound brisket, washed and drained
- 1/2 cup oil
- 1/4 cup Coca-Cola
- 1/2 cup red wine (dry)
- 1/4 cup honey
- 4 Tbsp. ketchup
- 1/2 tsp. mustard powder
- 1 small onion chopped
- 1/2 tsp. paprika
2. Preheat oven to 325° Fahrenheit (165° Celsius).
3. Bake at 325° Fahrenheit (165° Celsius) for approximately 4 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
4. When cool, thinly slice the brisket against the grain. It is very important to slice the brisket correctly. If the meat is not sliced against the grain, it will be tough.
SERVING SUGGESTION: Make gravy with drippings from the meat. Melt 4 Tablespoons of parve margarine in a heavy saucepan. Slowly stir in 4 Tablespoons of all-purpose flour (use potato starch instead of flour during Passover). Cook and stir for approximately 3 minutes, or until margarine just starts to darken. Slowly stir in 2 cups of drippings. Continue cooking and stirring until gravy thickens to desired consistency. Season with salt and pepper. Serve slices of brisket with gravy.
Tip: It is best to prepare the brisket a day before it is served as the taste is enhanced after it sits in the fridge.