A tried-and true favorite and an excellent holiday dish.
Roast Brisket
Servings
10 Servings
Ingredients
- 5-6 lb 2.3 to 2.7 kg brisket, well trimmed
- 2-3 garlic cloves
- 1 small onion halved
- 2 tablespoons vinegar or lemon juice
- 1/4 cup red wine
- 1/4 cup oil
- 1/4 cup honey
- 1/4 cup cola
- 3 tablespoons ketchup
- 2-3 teaspoons salt to taste
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place brisket in large, sprayed roasting pan.
- Steel Blade: Process garlic and onion until minced. Add remaining ingredients and process a few seconds longer to blend. Pour over brisket, making sure to cover all surfaces. Cover pan with aluminum foil. Marinate in refrigerator for 1 to 2 hours, or up to 24 hours. Baste occasionally.
- Bake, covered, in preheated 300°F oven for 5 hours, until very tender (about 1 hour per lb). When cool, refrigerate. Slices better the next day. Remove hardened fat and discard.
- Keeps 2 to 3 days in the refrigerator. Reheats and/or freezes well.
- Slow Cooker Method:
- Combine all ingredients in sprayed slow cooker insert and marinate up to 24 hours in the refrigerator. Place insert in slow cooker and cook, covered, on Low for 10 to 12 hours.
- Source: Excerpted from The New Food Processor Bible (Whitecap Books) by Norene Gilletz
Is there a way to make this without cola? Sounds delicious but we try to avoid sodas.
Smoked paprika will work perfectly Louise.
Can I substitute smoked paprika for paprika in your brisket recipe?
I spray the pan or the slow cooker to make for easier cleanup after cooking. If you use a slow cooker cooking bag, you might not want to spray the pan – but I always do, just to be sure. The brisket won’t dry out so don’t worry. Enjoy!
Aviva, I use whatever wine I have left from Shabbos and the brisket is always delicious. Enjoy!
Why spray SLO cooker? This won’t dry out will
It?
Should this be dry or sweet red wine. Thank you!