Super Roast Brisket 10.000

Deb Lindsey for The Washington Post

Apr 13, 2011

A tried-and true favorite and an excellent holiday dish. A little Coca-Cola sweetens the sauce. This can be done in the slow cooker; see VARIATION, below.

Make Ahead: The brisket is best served after it has been refrigerated for 2 or 3 days (or frozen for up to 3 months), then reheated, covered with aluminum foil, in a 300-degree oven until warmed through.

Servings: 10 - 12
  • 5 to 6 pounds brisket, fat trimmed to 1/4 inch or less
  • 2 or 3 cloves garlic
  • 1 small onion, cut into chunks
  • 2 tablespoons apple cider vinegar (may substitute freshly squeezed lemon juice)
  • 1/4 cup dry red wine
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/4 cup Coca-Cola (not diet)
  • 3 tablespoons ketchup
  • 2 to 3 teaspoons salt
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon freshly ground black pepper


Use nonstick cooking oil spray to grease a large roasting pan.

Combine the garlic (to taste) and onion in the bowl of a food processor; pulse until minced. Add the vinegar, wine, oil, honey, cola, ketchup, salt (to taste), paprika and black pepper; process just long enough to incorporate. Pour about a third of the sauce in the pan, then place the brisket, fat side up, on the sauce. Pour the remaining sauce evenly over the brisket, making sure the meat is completely covered. Wrap tightly with plastic wrap and refrigerate for 2 hours, or up to 1 day.

Preheat the oven to 300 degrees. Discard the plastic wrap and cover the pan tightly with aluminum foil. Slow-roast for 5 hours, or until the meat is quite tender.

Uncover and cool; slice and return to the pan; cover and slow-roast for 45 minutes to 1 hour. At this point, the brisket is ready to serve.

Alternatively, refrigerate the cooled, whole brisket (in the pan with its sauce). Cut into thin slices the next day, discarding any hardened fat.

VARIATION: To cook the brisket in a slow cooker, grease the inside of the slow cooker with nonstick cooking oil spray. Place the brisket in the insert. Puree the remaining ingredients, then pour over the meat. Cover and refrigerate up to 24 hours. Return the insert to the slow cooker; cover and cook on LOW for 10 to 12 hours or until the meat is very tender.

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Recipe Source

Adapted from "The New Food Processor Bible: 30th Anniversary Edition," by Norene Gilletz (Whitecap, 2011).

Tested by Bonnie S. Benwick.

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