Story submitted by Steven & Janet Newman who are board/committee members at Temple Israel Ner Tamid, Endowment contributors at Menorah Park, and sent their children to Agnon/Joesph Mandel School.
The Story Behind the Recipe:
Steven (Newman) inherited this recipe from his mom ("Grandma Ruth in the recipe title), who modified it from her mother. Ruth always admitted that she "stole the recipe from Mr. Brisket." The "fat side up" instruction always made all Ruth's grandchildren laugh.
This incredibly yummy brisket was, and continues to be served, at every Jewish and secular family holiday dinner. Steven and Janet are proud and happy to be carrying on this tradition. Many years ago, when our son Sam was a student at Agnon School, this was his winning contribution to the students' cookbook project.
Recipe:
Ingredients:
1 3-4 lb. Brisket
1 envelope of onion soup mix
1 can of any cola (non-diet)
1 cup of ketchup/barbecue sauce or chili sauce
Instructions:
Combine the ingredients and pour them over the brisket (fat side up).
Roast the brisket in a covered roaster at 325 degrees for 40 minute/lb.
The last 20 minutes should be cooked uncovered.
Baste the brisket frequently during the last 20 minutes. Let it cool. Slice it.
Then reheat it at 350 degrees for 30 minutes covered.
1 3-4 lb. Brisket
1 envelope of onion soup mix
1 can of any cola (non-diet)
1 cup of ketchup/barbecue sauce or chili sauce
Instructions:
Combine the ingredients and pour them over the brisket (fat side up).
Roast the brisket in a covered roaster at 325 degrees for 40 minute/lb.
The last 20 minutes should be cooked uncovered.
Baste the brisket frequently during the last 20 minutes. Let it cool. Slice it.
Then reheat it at 350 degrees for 30 minutes covered.