EASY AND YUMMY BEEF BRISKET
Oh gosh, I can’t believe how good this is. The ingredients are common ones, the technique a bit different. Great for Passover or any time you want a hearty, really easy and tummy-filling entre. Now if all you find in the grocery are large cuts, just ask the butcher to cut one in half for you, like I did at Jungle Jims.
Brisket takes to long, slow cooking times when cooked like this in the oven. Where is the brisket on the cow? Where the collarbone would be (cows don’t have collar bones) so the brisket carries about 60% of the cow’s weight and that accounts for all the connective tissue/collagen in the brisket. Yes, it’s tough but becomes meltingly tender with just the best flavor after long, slow cooking in the oven.
1 brisket, trimmed of most, but not all, fat – mine was 3#
1 bottle, 12 oz. chili sauce
1 pouch dry onion soup mix
1 can regular Coke, 12 oz.
Preheat oven to 350. Place brisket in pot which is ovenproof with a lid. Mix sauce, soup and coke together and pour this over brisket. Roast, covered, for 1 hour, then turn temperature down to 250 and roast, covered, for 4-5 hours. Four Hours gives you a very tender roast that can be sliced easily. Five hours will give you a meltingly tender, fall apart roast. You can skim the fat off the top and slice the meat and serve with the gravy right away or just put the whole thing in the frig after cooling to room temperature. You can leave it in the pan, too. The fat will congeal to the to and you can simply lift it off. Reheat roast and gravy, slice against the grain (that way it won’t be stringy) serve with the gravy and enjoy.
IMPORTANT TIP FROM RITA’S KITCHEN:
For a 5-7/8# roast, double the gravy ingredients.