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Sweet Brisket


Brisket is the chest portion of the beef. While it is flavorful, it can be tough. Thus, it is best to use brisket for pot roasts and for braising. This sweet brisket recipe is in the spirit of celebrating a sweet Jewish New Year, Rosh Hashanah.

Prep Time: 5 minutes

Cook Time: 4 hours, 00 minutes


  • 1 (5-7 lb) brisket, washed and drained
  • 1/2 cup oil
  • 1/4-1/2 cup Coca-Cola
  • 1/2 cup dry red wine
  • 1/4 cup honey
  • 4-5 Tbsp. ketchup
  • 1 onion
  • 1/2 tsp. mustard powder
  • 1/2 tsp. paprika


1. Place brisket in a roasting pan. Chop all seasonings in food processor and pour over brisket. Cover and marinate overnight in the refrigerator.
2. Preheat oven to 325° Fahrenheit (165° Celsius).
3. Bake at 325° Fahrenheit (165° Celsius) for approximately 4 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
4. When cool, thinly slice the brisket against the grain. It is very important to slice the brisket correctly.

SERVING SUGGESTION: Make gravy with drippings from the meat. Melt 4 Tablespoons of parve margarine in a heavy saucepan. Slowly stir in 4 Tablespoons of all-purpose flour. Cook and stir for approximately 3 minutes, or until margarine just starts to darken. Slowly stir in 2 cups of drippings. Continue cooking and stirring until gravy thickens to desired consistency. Season with salt and pepper. Serve slices of brisket with gravy.

Tip: It is best to prepare the brisket a day before it is served as the taste is enhanced after it sits in the fridge.

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