Aunt Lori's Brisket (really Suzanne Peskin's brisket) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 6-7 pound brisket
Regular coke (if your making for Passover and care, make sure the coke is Kosher for Passover -- I always do)
1 C ketchup (if your making for Passover and care, make sure the ketchup is Kosher for Passover -- I always do)
1 package of Lipton onion soup mix (if your making for Passover and care, make sure the onion soup mix is Kosher for Passover -- it'll be a different brand than Lipton. I usually find it in the Kosher for Passover section at the supermarket)
2 T soy sauce
powdered ginger
salt
pepper
1 can diced tomatoes
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Directions: |
Directions:Mix all ingredients in a bowl. Place brisket in pyrex or tin baking dish. Cover tightly with tin foil. Cook 4-5 hours on 300º. Take out and let it cool to room temp. Put in the fridge overnight. Slice cold; make thin diagonal slices. Cut against the grain. |
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Personal
Notes: |
Personal
Notes: I usually buy the largest briskets (first cut) and trim most of the fat using my eletric knife before preparing the meat to be cooked. A little fat is ok. Once you cool it overnight, the fat will rise to top and you can spoon it off before you slice the meat.
When I say cut "against the grain” it means that your knife should be cutting the meat perpendicular to the lines of muscle (“grain”) that usually runs along the length of the brisket.
You know the story about this brisket well -- it is always a sore point for Michael who prefers his mother's recipe for brisket over mine. Not that he eats brisket, red meat is not something he indulges in often but still it irks him that I make (and our guests prefer) my brisket! Remember the year we did a taste test...my brisket won hands down and I've hardly made Michael's mother's brisket since. I'll share that recipe too so someday, if you're inclined, you can do your own taste test. If you do, be sure to let me know which one wins.
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