1950s Coca-Cola Brisket Recipe from The Marvelous Mrs. Maisel
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What’s Up, Hungry People
Today we are transporting our tastebuds back to the late 1950s for Passover—and we are dining with our favorite Jewish housewife and comedian, The Marvelous Mrs. Maisel.
Throughout the show, brisket is used as a bargaining chip to secure better open-mic performance times for her husband. While it turns out Midge has all the talent, the brisket should be toted as the true key to her success.
This recipe is based on a popular 1950s recipe for Coca-Cola brisket. It’s slow-cooked for hours, which transforms a normally tough and chewy cut of meat into delicious, melt-in-your-mouth brisket.
The 1950s are regarded as the golden age of Coca-Cola—and using it to flavor savory meals was commonplace. When simmered for hours, the sugary syrup transforms into a rich caramelized flavor, adding depth and richness to an otherwise savory stew.
This ’50s-inspired brisket can be served as part of a stew to influence the bookie to give you a better time slot for your stand-up routine, or the slices can be tucked into a bread roll and served as sandwiches while you are on the road to your next gig.
Or you can serve it to your Rabbi next Passover!
Do yourself a favor and check out The Marvelous Mrs. Maisel on Amazon Prime—this isn’t even a sponsored suggestion, I just truly love this show!
Here’s What You Need
- Brisket: Forms the hearty base of the dish.
- Vegetable oil: For searing and adding a rich, crispy exterior.
- Salt & pepper: Basic seasoning for enhancing flavor.
- Red wine: Deglazes the pot, adding depth to the sauce.
- Onion: Adds sweetness and a hint of sharpness.
- Carrot: Contributes sweetness and a bit of crunch.
- Celery: Provides aromatic flavor and texture.
- Garlic: Infuses a robust, savory aroma.
- Crystallized ginger: Adds a unique, sweet-spicy element.
- Cherry tomatoes: Adds freshness and a touch of acidity.
- Crushed tomatoes: Forms the tomato base of the sauce.
- Ketchup: Adds sweetness and a tangy depth.
- Coca-Cola: Caramelizes and enriches the stew with its unique flavor.
- Parsley: Adds a fresh, vibrant garnish.
Let’s Cook
In an oven-safe large pot (or Dutch oven), heat the vegetable oil over medium-high heat until it is shimmery. Add the brisket and sear on both sides for 4-5 minutes per side. Season with salt and pepper on each side as you turn the brisket. Make sure to sear the edges for a minute or two as well. Remove the brisket from the pot and set aside.
Preheat and Deglaze
Preheat the oven to 300°F (150°C). Deglaze the pot with a splash of red wine, stirring and scraping up the browned bits on the bottom. Let the wine reduce for 2-3 minutes.
Add the Veggies
Add the onions and sauté until tender, about 2-3 minutes. Then, add the carrots and celery, cooking until the celery brightens in color.
Build the Sauce
Stir in the minced garlic and crystallized ginger, followed by the cherry tomatoes, crushed tomatoes, and ketchup. Pour in the Coca-Cola and bring to a simmer.
Braise the Brisket
Return the brisket to the pot, nestling it between the veggies and sauce. Scoop the sauce over the top, covering with vegetables. Add half of the parsley. Cover and cook the brisket for 45 minutes per pound.
Rest and Slice
Remove the brisket from the pot and set it onto a carving board. Let it rest at room temperature for 30 minutes. Keep the vegetable stew covered to stay hot.
Serve Up the Brisket, Midge
Use a sharp serrated knife to thinly slice the brisket. Return the sliced brisket to the still-warm stew and let it come to eating temperature over 30 minutes. Garnish with the remaining parsley. Serve sliced on a bun or shredded as stew. Enjoy with your family or use as a bribe to get a better spot at open mic night!
Tips and Troubleshooting
- Searing the Brisket: Ensure the oil is hot enough to sear properly. The brisket should sizzle when it touches the pot.
- Deglazing the Pot: Don’t skip deglazing! This step adds incredible depth and flavor to your sauce.
- Vegetable Prep: Chop the veggies uniformly for even cooking. This helps them cook at the same rate and texture.
- Simmering with Coca-Cola: Allow the Coca-Cola to fully incorporate and reduce slightly before adding the brisket back to the pot.
- Resting the Brisket: Letting the brisket rest after cooking allows the juices to redistribute, making it tender and flavorful.
Whether you’re channeling your inner Mrs. Maisel or just looking to impress at your next family gathering, this Coca-Cola brisket is a winner. It’s a nostalgic nod to the 1950s, bringing a bit of that vintage charm to your modern kitchen. Serve it up as a hearty stew or in a sandwich as a bribe, and you’ll have everyone coming back for seconds.
1950s Coca Cola Brisket from The Marvelous Mrs. Maisel
Ingredients
- 5-6 lbs brisket trimmed of excess fat
- 3 tablespoons vegetable oil
- 2 tablespoons salt & pepper
- ¼ cup red wine
- ½ cup onion sliced thin
- 1 carrot chopped
- 3 ribs celery chopped
- 4 cloves garlic minced
- 2 tablespoons crystallized ginger
- 1 cup cherry tomatoes
- 2 cups crushed tomatoes
- ¼ cup ketchup
- 2 cups Coca Cola
- ¼ cup parsley + more for topping
Instructions
- In an oven-safe large pot (or Dutch oven), heat the vegetable oil over medium-high heat until it is shimmery. Add the brisket and sear on both sides for 4-5 minutes per side. Season with salt and pepper on each side as you turn the brisket. Make sure to sear the edges for a minute or two as well. Remove the brisket from the pot and set aside.
- Preheat the oven to 300°F (150°C). Deglaze the pot with a splash of red wine. Stir and scrape up the browned bits on the bottom of the pot.
- Let the wine reduce for 2-3 minutes, then add the onions. Sauté until the onions are tender, another 2-3 minutes, then add the carrots and celery. Sauté until the celery begins to brighten in color.
- Stir in the minced garlic and crystallized ginger along with the cherry tomatoes, crushed tomatoes, and ketchup.
- Next, pour in the Coca-Cola. Bring to a simmer, then return the brisket to the pot to braise. Nestle it between the veggies and sauce, scooping the sauce over the top and covering with vegetables. Pour another Coke over the brisket and then toss in half of the parsley.
- Cover and cook the brisket for 45 minutes per pound.
- Remove the brisket from the pot and set it onto a carving board. Let rest at room temperature for 30 minutes. NOTE: Keep the vegetable stew covered while the brisket rests to keep the stew hot.
- Use a sharp serrated knife to thinly slice the brisket. Return the sliced brisket to the still-warm stew and let it return to eating temperature over the course of 30 minutes. Garnish with remaining parsley. Serve sliced on a bun or shred and serve as stew. Enjoy with your family or use as a bribe to get a better spot at open mic night!
