Elisheva’s Famous (and Easy) Brisket
PassoverFood and Wine

Elisheva’s Famous (and Easy) Brisket

A Passover recipe for brisket.



1 can tomato sauce

1 cup Coca-Cola

About ½ cup of minced garlic

Ground pepper and salt


Preheat oven to 275 F.

The real secret to a great brisket is to cook it LOW and SLOW. I use full-size disposable roasting pans and double them for extra strength. Whenever I make my brisket, I start with a huge piece of meat and try to trim the really fatty pieces off, but still leave a little bit, which keeps your meat moist.

Take a fork and poke holes all over the meat on both sides. Top with tomato sauce, Coke and minced garlic.

Shake generous amounts of ground black pepper and salt on top with gloved hands. Make sure your whole brisket is covered with all of your seasonings.

I personally like to first put a piece of parchment paper over the meat before covering tightly with foil so it can’t stick and leach out any silver onto the meat. Your meat is now ready to go into your oven and you can forget about it for the next 6 hours.

Let the meat cool and put into the refrigerator overnight or for several hours. When you take out the cold brisket, the fat will have congealed to make a lovely orange layer around your meat. I skim that all off. It looks much better in my garbage pail than around my arteries!

Remove your meat from the pan and place on a large cutting board to slice. Always slice your brisket cold to get nice slices. Return the meat to the pan and all of the juices and now just heat and serve. Easy and delicious!

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