Great Grandmas Brisket Food

SOMEONE'S GRANDMA'S BRISKET

Steps:

• Put the oil, coke, wine, honey, ketchup, mustard, onion and paprika in a food processor or blender and "chop" mixture.
• Pour over the brisket.
• Marinate overnight if you have time.
• Cook in a roasting pan with the liquid, at 350 degrees F., loosely covered, until fork tender (approximately 4 hours).
• When brisket is cool, slice meat against the grain, and return to the pan with the gravy.
• Reheat when ready to serve.
• To make the gravy thicker, you can pour the pan juices into a saucepan.
• Add 1 tablespoons flour and let cook until half the liquid is reduced.
• Pour over sliced meat and serve.

GRANDMA'S BRISKET

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
• Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

GRANDMA SELMA'S BRISKET

Steps:

• In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
• Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
• Preheat the oven to 350°F
• In a large enameled cast-iron casserole, heat the oil.
• Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
• Reduce the heat to moderate and add the onions.
• Stir well, cover and cook, stirring, until softened, about 15 minutes.
• Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
• Transfer to a bowl.
• Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
• Add the brisket and any juices and spread the onions and carrots around the meat.
• If necessary, add enough water to half-submerge the brisket in liquid.
• Cover tightly and braise in the oven for 2 1/2 hours.
• Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
• Raise the oven temperature to 425°F
• Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
• Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
• Check every 20 minutes; if necessary, add water so the meat is half submerged.
• Remove from the oven and let stand for 15 minutes.
• Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.