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1950s Coca Cola Brisket from The Marvelous Mrs. Maisel

The Starving Chef
Inspired by the brisket recipe in The Marvelous Mrs. Maisel!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 6 hours 40 minutes
Course Copycat Recipes, Fictional Feasts
Cuisine American, Retro Dining
Servings 8

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 a 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. Saute until the onions are tender, another 2-3 minutes, then add the carrots and celery. Saute until the celery begins to brighten in color.
  • Stir in the roughly chopped 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 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 serated knife to thinly slice the brisket. Return the sliced brisket to the still-warm stew and let 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 a bribe to get a better spot at open mic night!

Video

Keyword beef, brisket
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