When my husband was younger, he had a brisket blockade. He and a family friend fiercely enforced a no-brisket zone at family dinners. He has gone in and out of the brisket blockade since then, but he still makes us this slightly sweet brisket that’s always a winner, especially for Rosh Hashanah or Passover. Plus, it’s naturally gluten-free.
This recipe makes a small brisket, using a three-pound kosher brisket sold at Trader Joe’s. You might want to double the ingredients for a bigger piece of meat.
- 3 pounds brisket
- 6 carrots, cut in half
- 2 stalks celery, cut in half
- 1 medium onion, sliced
- 1-2 pounds fingerling potatoes or small red potatoes, scrubbed and left whole
- 5-6 cloves garlic, left whole
- Salt and pepper
- 12 ounces chili sauce (we use Heinz)
- 8 ounces Coca-Cola
- Preheat oven to 350.
- Place brisket, fat side down, in baking pan. Add carrots, celery, onions, potatoes, garlic, salt and pepper.
- Add chili sauce and Coca-Cola. Meat should be surrounded by liquid, but not quite submerged.
- Flip brisket. (We want to cook the brisket fat side up; this gives it a nice coating.)
- Put a sheet of parchment paper over the baking pan and then cover with aluminum foil.
- Place in preheated oven and cook for 2.5 hours.
- Take out of the oven, slice the brisket (thin slices against the grain), return the meat to the sauce, and cook covered for one more hour.
- Put meat in the middle of a serving dish and flank with cooked carrots and potatoes.
Yield: 8 servings