Homestyle brisket and brisket fried rice: Adam Richman's double duty recipe
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If you're looking for a great crowd-pleasing dinner without using a ton of pots and pans, this is the dish for you. Adam Richman shares a recipe from his grandmother for brisket marinated in all our favorite guilty pleasures -- soda, coffee and more soda.
Kitchen equipment required: Plastic bag to marinate; large roasting pan
Swap options: You can swap in dark beer for the coffee
Ingredients
-
- 4 pounds of beef brisket
- 1 cup of brewed black coffee, at room temperature
- 3 12-ounce cans of ginger ale
- 1 12-ounce can of coke
- 1 cup soy sauce
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 large onion
Preparation
Place brisket in large sealable plastic bag. Pour in the coffee, 1 can ginger ale, the coke, and the soy sauce. Seal and refrigerate overnight.
Preheat oven to 250 F.
Place the brisket in a large roasting pan, fat side up, with the marinade, salt, pepper, and garlic powder. Stir well. Cover tightly with aluminum foil.
Roast the brisket for about 2 hours, then remove the pan from the oven and add the remaining 2 cans of ginger ale. Cover the pan again with the aluminum foil and return it to the oven for another 90 minutes. Remove the aluminum foil again and cook the brisket for another 30 minutes.
Remove the brisket from the oven and let it rest in the cooking liquid for at least 30 minutes before serving. To serve, place a slice or two of raw onion on a warmed platter with the brisket on top, then pour the flavorful pan juices over the whole thing.
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