- 2 4-pound flat cut beef briskets
- 2 large onions, sliced
- 2 envelopes (one box) Lipton onion soup mix
- kosher salt
- garlic powder
- paprika
- 1 cup Coca Cola
- 1 can petite diced tomatoes, with juice
- 1 can beef broth
- 4-5 cups assorted dried fruit (apricots, cranberries, cherries, raising, prunes, etc.)
- Tomato juice
Preheat oven to 300 degrees.
Trim fat from briskets.
Divide onion slices between two roasting pans. Arrange slices so that they cover the bottom in a shallow layer. Place briskets on top of onion slices.
Rub each brisket with one envelope of onion soup mix, kosher salt, garlic powder and paprika.
Mix Coca Cola, tomatoes with liquid, and beef broth. Pour gently over the briskets, dividing evenly and trying not to wash off the onion soup, etc.
Top with dried fruit.
Cover pans tightly with foil and bake for 2 hours.
Turn oven down to 250 degrees and bake for 4 1/2 hours longer. Check periodically, to make sure there is still liquid in the pan. If it is getting dry,add beef broth or tomato juice.
At the end of cooking time, remove briskets, wrap in foil, and refrigerate. Strain pan juices with a sieve, pushing with the back of a large spoon to extract all liquid. Cover and refrigerate strained liquid over night.
The next day, skim fat from liquid.
Slice meat against the grain and place in a single layer in a 9×13” glass baking pan (You may need two.).
Pour defatted liquid over brisket. If there is insufficient liquid to cover meat, add tomato juice. Cover with foil and refrigerate or freeze until ready to reheat.
If meat is frozen, thaw before reheating.
Reheat, covered, at 325 degrees for 45-60 minutes.
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