Family Connections Make for Good Brisket 

A popular recipe for brisket that has made the rounds at Or Ami over the past few years can be traced to congregant Marilyn Miller, but she is quick to point out that it actually comes from her Aunt Betty. “My mother passed away at a young age many years ago,” she says. “She and her two sisters were fabulous cooks and bakers. No matter whose house you were at, you knew you were going to eat well.”

Marilyn got the recipe from her aunt about five years ago, and it was an instant hit. “I have lots of brisket recipes, but this is the easiest and the most foolproof,” she says. “I always make it for Rosh Hashanah; it makes great gravy, and I usually add kasha and bowties. It really made my aunt’s day to know it would be featured in the Or Ami newsletter.”

Aunt Betty’s Brisket

4-6 pound brisket (first-cut if you can get it)

Bottle of chili sauce (Marilyn uses Heinz, which only comes in one size)

One envelope of onion soup mix

12 oz. of Coca-Cola (regular, not diet or caffeine-free)

Pre-heat oven to 350 degrees. Place brisket in a roasting pan. In a separate bowl, mix chili sauce, soup mix and Coca-Cola. Pour mixture over brisket. Cover with foil and put in oven. Cook until brisket is tender (at least two hours).