ON THE TENTH DAY OF HANUKKAH, MY TRUE LOVE MADE FOR ME……

Okay, we know that Hanukkah is only eight days long, but this was a special occasion.  We had driven down to Tampa to visit with Marilyn and Jerry, who were staying with Jamie for New Year’s.  Jamie loves brisket and latkes, so Sherry brought all the proper cooking materials to make the meal.  Cooking in a strange kitchen is always a challenge, and although the kitchen was new and modern, having familiar surroundings helps.  Also helps that brisket is a staple of Southern cooking, so it's always available in the markets.   

The brisket took longer than usual, but slow cooking made it come out sweet, tender and with a very rich gravy.

BRISKET

1 6 lb flat beef brisket

2 onions, chopped

3 heads of garlic, peeled and separated into cloves (or a jar of pre-peeled garlic cloves)

4 jars Heinz Chili Sauce

24 oz RC Cola

1-2 Tbsp. paprika

1 lb. baby carrots

In a large ceramic baking dish with cover, add the onions, garlic, brisket, Chili Sauce, paprika and RC Cola.  Bake at 325 degrees for 2 hours, then add the carrots and continue to cook 1 additional hour, or until the brisket is tender (may take longer). 

Take out the brisket, and slice into pieces against the grain.  Reduce the heat to 250 degrees, add the brisket back to the baking dish, and leave in oven for 30-45 minutes.  Then remove and serve.

LATKES

The recipe can be found in an earlier post.