Can you have a high holiday season without discussing the ever popular beef brisket? I really don't think it would be possible. In my home growing up, each holiday was marked with its own special foods. Brined turkey on Thanksgiving, almond macaroons on Passover, and brisket on Rosh Hashana. My mom used to make the same amazing brisket each and every year, God forbid she try a new one or we would all protest. Briskets are a great holiday food for so many reasons, which is why they have become so popular. They feed a large crowd, they freeze well, and they are super low maintenance. This brisket recipe is a collaboration between myself and my mother, the original ballabusta. My mom always cooks for a crowd, her home is open to anyone and everyone in the community who needs a place for a holiday or Shabbat meal. For her, briskets mean business. I also enjoy cooking for my friends and family, and this brisket has been my go to creation for a while now. It takes 10 minutes to put together, all with ingredients around your home. Its easy, fast, and oh so delicious. I hope you'll give it a try!
This sauce could be used with any cut of meat, french roast, top of the rib, or pot roast.
Serves: 8-10 people
3-4 lb brisket
1 tbsp Montreal steak seasoning
2 cups Coca-cola
2 tbsp onion soup mix
1 tbsp chopped dried or fresh rosemary
1/4 cup BBQ sauce
1 tbsp smoked paprika
2 large white onions, sliced
1 head of garlic, peeled
1. Preheat the oven to 325 degrees
2. Season your brisket on both sides with the Montreal steak seasoning.
3. Sear both sides your meat on high heat until a dark crust of forms.
4. Meanwhile, add the sliced onions to a 9x13 pan in a layer, add the garlic cloves and half the rosemary on top.
5. Combine coke, onion soup mix, paprika, salt, pepper, and BBQ sauce in a small bowl.
6. Place the seared brisket on top of the bed of onions, garlic, and rosemary.
7. Pour the sauce over the brisket and cover tightly with tin foil.
8. Bake the brisket for 2.5 hours on 325 degrees.
9. When the brisket is done, either you can let it cool and place in the freezer/fridge, and slice it before you heat it up to serve, or you can serve right away.