Perfect Brisket


4 pounds brisket
2 onions, sliced not too thin
3 cloves garlic, crushed
4 tablespoons apricot or other stone fruit Juice of 1 lemon
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon marjoram
1 teaspoon rosemary
1 teaspoon winter savory
1 teaspoon crushed juniper berry
1/2 teaspoon cinnamon powder
Salt and pepper
1 can Coca Cola (do not substitute natural


Preheat oven to 325 F.
Arrange onions over the bottom of a heavy roasting pan.
Combine preserves, lemon juice, garlic and spices, and rub the mixture on the meat. Lay the meat on top of the onions.
Pour 1 cup of the cola over the meat.
Roast, covered, for ~ 45 minutes per pound, basting occasionally; uncover for the last 30-45 minutes to allow the top to brown if it hasn't already.
You can make a fabulous gravy by simply cooking the pan juices down with some red wine and a pinch of flour on the stovetop.




I hated brisket at a kid. Then I wanted to host a Jewish Christmas at my house, so I researched recipes by interviewing all of my friends who had grown up with it as well.
Discovering that there were 2 camps of brisket makers: the Lipton instant onion soup camp, and the tomato-based camp, I knew I had to look further. I recalled that my grandmother always had a few liters of Coca Cola in her pantry, which she only used for 2 things: unclogging her kitchen sink, and tenderizing meat. I thought - this is it...
Upon further inquiry (including discovering a website with 500 brisket recipes that only confirmed my first discoveries) I cobbled together my own version, using an herb combination that I had invented a few weeks earlier, some leftover jam that I had canned that summer, and some coke to tenderize the otherwise not-so-forgiving meat.
What happened was the perfect combination of flavor, texture (my friend Ricky calls it "breaky meat") and almost no work to get it there.


6.0 people, depending on how much they love brisket.


Tuesday, December 29, 2009 - 12:02am



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