Adapted from a brisket recipe by Marlene Sorosky Gray, a Danville cookbook author and authority on Jewish holiday cooking. Brisket is much easier to slice when cold, so plan to make this at least one day ahead.
Tag Archives: Brisket
Many of the ingredients in this beef brisket recipe will be familiar to Jewish cooks, including the Coca-Cola. However, I find that the addition of the Chinese Five Spice gives this dish a much more interesting layer of flavor.