Have A Coke And a Smile...And a Brisket

 

We're not talking about just drinking coke with your brisket, we're talking about cooking with it! Famed Kosher Chef Levana Kirschenbaum stopped by Tonia's Kitchen, to talk about how easy and flavorful one of her favorite dishes is to make. Note the inclusion of Coca-Cola, which she says gives things a Southern twist! It goes beyond just a normal roast beef, and will give your Passover Seder guests a memorable flavor which they'll rave about. And Levana told Tonia if there are any leftovers (which she doubts) the brisket does very well in the freezer. Give it a try, and make this year's Passover extra special!

• 1 medium onion, quartered
• one 2-inch piece fresh ginger, peeled
• 6 large garlic cloves, peeled
• ¼ cup Dijon mustard (omit on Passover)
• ½ cup dry red wine
• ½ cup coke
• 1 cup ketchup
• ¼ cup honey
• ¼ cup cider-vinegar
• ¼ cup soy sauce (omit on Passover, or if you think your meat might be too salty)
• ½ cup olive oil
• ½ teaspoon ground cloves
• 1 tablespoon coarsely ground pepper
• 1 first-cut brisket, six to seven pounds, rinsed and patted thoroughly dry

Instructions

Preheat the oven to 350*F.

Process all but last ingredient in a food processor until smooth.

Place the brisket in a pan just big enough to fit it, and pour on the marinade. Cover tightly with a double layer of foil, and bake for 2 hours. Turn the meat over, and bake uncovered for 1 more hour. Transfer the meat to a cutting board. Transfer the sauce to a saucepan and reduce to about 2½ cups. Skim the oil off the top. Let the brisket cool slightly. Slice thin against the grain (if the slices look too long, cut it in half across its whole length before slicing). Pour the gravy on top, and serve hot.