CHEF JEFF — ONE BYTE AT A TIME: Classic Beef BrisketIf you’ve never had a classic beef brisket, the following recipe from a Jewish butcher in Ohio will fill the ticket.
By: Herald Staff Report,
If you’ve never had a classic beef brisket, the following recipe from a Jewish butcher in Ohio will fill the ticket.
1 7- to 10-pound whole brisket, point and flat intact, with 1/8-inch fat layer on top
1 10-ounce bottle Heinz chili sauce
1 envelope Lipton’s onion soup mix
1 12-ounce can Coca-Cola
Heat oven to 325 degrees. Place brisket fat-side up in roasting pan. Mix chili sauce, soup mix and cola. Dump over brisket, letting some liquid spread underneath. Cover. Roast 2 to 3 hours, until flat portion of meat is tender. Transfer to platter. Allow to cool to room temperature. Also let liquid cool. Refrigerate, covered. Wrap meat in plastic. Refrigerate 1 to 5 days. To serve, heat oven to 350 degrees. Trim fat from meat. Place it, lean side up, on cutting board. Slice meat across or against grain. Arrange slices in roaster. Remove and discard hardened fat from top of cooking liquid. Bring to boil in saucepan. Pour sauce over meat, cover roaster and reheat in oven for 1 hour.
Yield: Serves 12.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.