Well, it looks like I broke one of the cardinal rules of food blogging. I pretty much skipped out on the holidays, which in the food blog world is the equivalent of the Superbowl. Ah, well . . .
My freelance biz has been slowly gaining momentum and actually morphed into marketing consulting. The first half of December was just one big blur and by the time I came up for air, it was 11 days before Christmas. At that point, I thought, “What’s the point?” And honestly, I don’t do a lot of holiday cooking. Most of my traditional recipes have already been posted.
Funny thing though, even though I haven’t posted a new recipe in over a month, I saw my highest numbers in six months.
I’ve tried other brisket recipes before with okay results. However, when I tried this recipe for the first time last summer, I knew I would be making it again and again. I has to marinate for at least 14 hours, cook for 4, and rest for 30 minutes, so you want to make sure you’ve carved out some time for it (meaning it’s probably not a weeknight meal or for a weekend when you’ll be on the go). I knew that New Year’s Day would probably be spent just lazing around the house, so I thought it would be a perfect way to ring in the New Year.
Honestly, lounging around the house with the smell of slow roasting meat wafting from the oven is one of life’s little pleasures. By the time the four hours was up, everyone in the house was ravenous. I kept sneaking little bites as I carved the meat and it just melted in my mouth. The yummy gravy that forms in the bottom of the pan is like icing on the cake.
- 5 pounds fresh beef brisket, trimmed of excess fat
- 4 cups regular Coca-Cola
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 2 cups reserved Coca-Cola marinade
- 1 envelope dry onion soup mix
- 1 can (8 ounces) tomato sauce
- ½ cup tomato ketchup
- 1 small yellow onion, thinly sliced into rings
- 3 bay leaves
- In a medium mixing bowl, combine the marinade ingredients.
- Place brisket in a large non-reactive bowl or baking dish. Pour the marinade over the top. Cover completely and marinate brisket in the fridge for at least 14 hours, maximum 24. Halfway through marinating, flip the brisket so both sides can absorb the marinade.
- After 14-24 hours, remove the brisket from the marinade and place in a large roaster. Reserve two cups of the marinade. Combine with the onion soup mix, tomato sauce, and ketchup. Slowly pour the gravy over the brisket. Top with sliced onions and bay leaves. Cover the roaster with aluminum foil.
- Braise at 325 degrees for four hours. Halfway through, remove the brisket from the oven and spoon some of the gravy from the bottom of the pan over the brisket. Return to the oven to continue cooking.
- Allow brisket to rest for 30 minutes before slicing. Slice brisket against the grain. Serve with reserved gravy.