Easter Coca-Cola Brisket

In 2002, our local paper, The Atlanta Journal Constitution, had several brisket recipes published for Passover.  I decided that that year I would make brisket for Easter lunch.  It was a huge success, and I've been making it every year since.

The best thing about this brisket is that you cook it the day before, then the next day, slice it all up and warm in its juices and serve.  De-lish.

Start with a 3 pound brisket.  (Mine above is actually almost 7 pounds.  I'm doubling)  Put it in a deep pan and preheat the oven to 350 degrees.

Next you need 2 tablespoons of garlic powder, 1 tablespoon of paprika, 1 package of onion soup mix, and 12 ounces of Coca-Cola.  (I have only used Coca-Cola with this recipe.)

Sprinkle all the dry ingredients over the top of the beef, then pour the Coca-Cola around the meat into the pan so you do not wash the seasonings off.

Seal the pan very well with foil and bake for 3 hours.

After the brisket has cooked, place the entire pan in the refrigerator overnight. 

Remove any congealed fat from the pan, then place the brisket on your cutting board and slice it into very thin slices.  This takes forever and makes your arm feel like it might fall off before you're done. I always wear an apron for this job. It can be splattery. 

After you've sliced it all across the grain, return the meat to the pan and reheat in their juices in a 350 degree oven for 15-20 minutes.  (Heat until just warm...)

This year we had a vidalia onion pudding, mashed potatoes, squash casserole, spinach salad, green beans and rolls to go along with our brisket.  Too good.