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BRISKET CORRECTION

Of course the Coca Cola is poured in before you put in the quartered onions.
The potatoes should not roast for more than an hour (or they'll dissolve).
When the slices are uncovered from the tin foil, they should not be cooked for more than half an hour. (Total cooking time should not exceed the one hour a pound).

— Buzz of the Orient

No, Krishna, it's a Zionist Monkey.

— Buzz of the Orient

BUZZ'S BEST BRISKET

Buy what is called a double brisket that is at least 4 or 5 pounds. It's best to buy it from a Jewish (not necessarily Kosher which is more expensive) butcher. Rub the bottom of a large covered roasting pan with butter or vegetable oil, and layer the bottom of the roasting pan with thick sliced onions.

Apply salt, pepper and garlic powder to both top and bottom of the brisket. Place the brisket in the roasting pan on the onion slices with the thin side (the one closest to the fat) up and arrange thick sliced onion slices covering the top of the meat. Add a couple of quartered onions to the liquid.

Preheat the oven to 325 degrees F (160 degrees C). Pour in about 6 to 8 cans of classic Coca Cola (enough to cover the top of the meat). If you run out of coke, just finish off with water. Then SLOW roast it for an hour a pound, basting every once in a while to keep it moist. At about two hours still to go, ring it in the juice with peeled potatoes sliced in half. Keep the potatoes in the gravy.

At about one hour still to go, remove the roast and slice it against the grain into slices of about one half inch thick. Then arrange the slices sort of leaning on each other (like collapsed dominoes) in a flat pan, baste with the juice, cover the slices with tin foil and put it back in the oven for about half an hour at the same temperature.

Then remove the tin foil and, basting from time to time with the juice to keep the slices moist, return it to the oven at the same temperature, (to make the surface of the slices just a little bit crispy), . You will be surprised how tender, juicy and delicious the slices will be. Also, the roast potatoes will be delicious.
It can be great as heated leftovers, or for cold meat sandwiches (on rye or pumpernickel with mustard). I used to love the slices as an open face hot beef sandwich on egg bread with lots of hot gravy on it, and mashed potatoes.

— Buzz of the Orient

OMG-- is that avatar, by any chance, one of the famed Zionist Poodles???!!!???

— krishna-167929

You're very funny,LOL, thanks for the joke! "Stealing land, and silver bullets," you should be writing for the Daily show, I mean it!

— toponer

Thanks Anna, like yours too. But I just thought I'd change the avatar for a while.

— Buzz of the Orient

I like your avatar and your comments just as well.

— ANNA-NYC

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