This recipe, originally created by one of Chris Prosperi’s best friends, has two unexpected ingredients: a can of Coke and a package of Lipton Beef Onion Soup Mix. If you’re skeptical, just keep in mind that Lee White (that best friend) served it to the great Jacques Pepin. Jacques’s only suggestion was to reduce the braising liquid down to make it more concentrated. Chris did that here and added a little corn starch to make a thickened sauce to pour over the brisket when served. Faith loves it too!
ON-DEMAND: Listen to the New Year’s Eve Food Schmooze® where Faith and the gang discuss food trends, this ah-mazing brisket, and much more.
Photo: Sandor Weisz/Flickr, creative commons
Ingredients
- 2-1/2 pound beef brisket
- 1 package Lipton Beef Onion Soup Mix
- 1 cup small diced onion
- 10 ounce container fresh button mushrooms quartered (or you can use whole pearl onions)
- 2 cups cola (Chris uses Mexican Coca-Cola because it contains real sugar)
Servings: people
Instructions
- Place brisket in slow cooker and coat with 1 package soup mix. Top with diced onion and button mushrooms. Carefully pour in 2 cups of cola and cover with parchment paper. Place lid on slow cooker and set to low. Cook for 8-10 hours and remove brisket to cutting board.
- Pour braising liquid in a sauce pot and reduce by 1/2. Slice brisket and top with mushroom and onions from reduced braising liquid. Pour remaining liquid in a gravy pitcher and serve on the side.
Yum
Yum
YUM!
Guess what I’m making for nyd!
I’ve been making this for 25 years- it has all the same ingredients except there is an addition of 1 bottle of Heinz chili sauce. The recipe came a Joan Nathan Jewish cookbook and it wasn’t even a recipe, just a story in the book! I make it. For all my friends every year for a Chanukah party. People can’t bel how easy it is and the secret ingredient of coca cola!
What a wonderful show, it is such a treat to listen while I’m folding laundry, or cooking dinner myself! I laughed so hard at this episode and idea, and decided on a lark to try it. Everyone knows I am super health conscious and downright snobby about food and would NEVER use a soup packet. Interestingly after spending a day hunting down one of these soup packets, and a Mexican Coke… I got a last minute call to make some apps for a party, I thought HA! I have Jacques Pepin’s brisket ready to go! Ill just pop it in the crock pot, and in the morning I will shred it make the sauce and use it to fill savory hand pies. It will knock their socks off!
Well, I woke up eager to see the beautiful results. YUCK !!!! Flavorless, boring disaster! But I didn’t have time to start over or make anything else! It was salvaged by sautéing about 8 cloves of garlic with some thyme, and stirring that in with about a tablespoon of salt and fresh cracked pepper….I sautéed more garlic, poured the juice and a 1/2 C red wine in and reduced. Seasoned with salt and pepper and this perked that horrid meat right up.
What did I do wrong? Could it be my cut of meat? Don’t know. But I’m a chef and a gluten/grain free baker and have been listening for at least 10 years, and this is the first recipe I actually tried. Super disappointed. Perhaps roasting it in the oven as Chris did would have yielded better results…are you getting positive feed back about this recipe? I only see two comments?
Hi Robin. Thanks for your feedback and sorry the recipe wasn’t a winner for you. I’m glad you were able to rescue the meat for the party and we appreciate your sharing your fix with readers who might duplicate what you’ve done, if they too, make the brisket and find its flavor lacking. To answer your question, the only comments on this recipe, so far, have been positive. But we still regret that you were disappointed. It’s always our hope that listeners will enjoy the recipes we feature as much as we do. Alas. If you want to try an oven-brisket, can I tempt you with this one we featured from Michele Streit? Thank you so much for being a loyal listener for 10+ years, and happy holidays. . .whatever you celebrate.