I client gave me a recipe for brisket that her Jewish grandmother used to make for the holidays. She said it was incredibly tender. I love brisket, so thought I would give it a try. It was terrible, hard as a rock and tough as shoe leather. I cooked it according to the directions she gave me. The recipe is totally simple. Where did this go wrong?
1 whole brisket, 1 can Coke, 1 envelope onion soup mix, 1 bottle chili sauce.
Defat brisket and score diagonally. Place in roasting pan scored side down. Add chili sauce, onion soup mix and can of Coke. Cover tightly with tin foil and cook at 325 for 3 to 5 hours until fork tender. Slice brisket against grain where scored. Defat gravy and return slices to pan. Cook for another 45 minutes at 325.
What a bummer; had to stay home because the oven was on a good part of the day, and the meal was ruined anyway!
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