Sweet Rosh ha Shannah (New Year) Brisket recipe (ingredients, ketchup, mustard)

[Walter Greenspan]

This year, the two-day Jewish Biblical Festival of Rosh ha Shannah (Lev. 23:23-25) will begin at sundown on Wednesday, September 28 on the civil calendar.


The following recipe for Sweet New Year Brisket was obtained at judaism.about.com:

Here's what you will need:

5 to 7 lb. brisket, washed and drained
1/2 cup vegetable oil
1/4 to 1/2 cup Coca-Colaâ„¢
1/2 cup dry red wine
1/4 cup honey
4 to 5 Tbsp. ketchup
1 onion
1/2 tsp. mustard powder
1/2 tsp. paprika


You will also need:
Large covered container to marinate brisket
Food processor to blend ingredients
Aluminum foil
Saucepan
Serving platter
Carving knife


Here's what you need to do:

1. Place washed and drained brisket in covered container large enough to hold brisket in refrigerator.

2. Blend all remaining ingredients in food processor and pour over the brisket.

3. Cover and marinate in the refrigerator overnight.

4. Cook at 350 degrees Fahrenheit, loosely covered with aluminum foil, until done, approximately 4 to 5 hours.

5. When cool, pour the gravy into a saucepan.

6. Add 1 Tbsp. flour to the gravy and cook until thickens.

7. Pour this gravy over sliced meat when serving.

[Jukesgrrl]

The best brisket I ever ate outside of Texas BBQ was made by a boss I had when I was very young and working in Pittsburgh. I asked her for her recipe and she told me all she did was put a seasoned brisket in a Dutch oven, pour a can of beer over it and then cover it with an entire bottle of Heinz ketchup. She said to add more beer if the pan got dry. I've been making it that way ever since, trying in the oven, on top of the stove at very low heat when my oven didn't work, and in a slow cooker. It worked each and every way. I think it would be great in sandwiches, but I've never had any leftover to try. Guests scarf it up like nothing I've ever served. I'm going to give your recipe a shot -- I'm always willing to try something new.

People: never put brisket on a buffet -- it will be gone in two minutes flat and half the guests will never know it was there. I learned that lesson the hard way.

[Wilson513]

I assume that you pour a bit of the fat off that before making gravy out of it. A 5-7 lb brisket will have a cup of fat.

[Walter Greenspan]

Originally Posted by Wilson513

I assume that you pour a bit of the fat off that before making gravy out of it. A 5-7 lb brisket will have a cup of fat.

Personal taste.

[suzco]

Or, for brisket for Rosh Hashana, you can do as my family does - no need for an addition like coca cola. Put brisket, *lots* of chopped onions, salt and pepper in a roasting pan. Roast in oven at 325º until the brisket is tender (or falling apart, as many prefer). Absolutely simple, and delicious. A warning - there's really no way to predict how long it will take - every brisket is different!

If you want to get fancy, you can cut up some potatoes and add them to the pan about an hour before you think the brisket wil be done. Even more delicious!