Food Snob? Moi?

Photo by *Parsley* of Recipezaar.com

I can be a snob about many things.  I am a coffee snob.  I am a spice snob.  I wish I could afford to be a saucepan snob.  But one thing I am not is a food snob.  Ju-Boy wonders at the fact that I can whip up something almost gourmet using the choicest juicy chunks of fresh Cornish ram’s bladder, emptied, steamed, flavoured with sesame seeds whipped into a fondue and garnished with lark’s vomit (10 points for guessing the source of that one), while at the same time using such mundane ingredients such as onion soup mix, ketchup and Coca Cola.

A generation raised on Hawaiian Punch and Ding Dongs

Yes, I cook with Coca Cola and I admit it.  When I was a little girl my mother wouldn’t let me near the stuff, claiming it wasn’t good for me.  She let me drink Hawaiian Punch instead (sold in lead cans).  And when she finally caved into progeny pressure it was bottles of the local no-frills cola that appeared on  the supper table, none of that heady stuff that came out of Atlanta.

I remember the first time she caught me pouring myself a glass of the stuff at breakfast.  “Miraleh, are you meshugah?  Drinking cola for breakfast?  So unhealthy!  Have a glass of milk instead, and pass me that can of Maxwell House coffee, please?”

Some Of The Joys Of Being An Adult

  • Buying what’s in fashion, not what’s sensible
  • Eating a tub of ice cream, on the couch, in front of the television
  • Naptime, once dreaded, is now your friend
  • Knowing what the words mean in that song
  • Drinking Coke for breakfast!

I have a few vices, but the only one I will find hard to give up is my Diet Coke fix.  I’ve quit smoking (so long ago most of my friends don’t even realize I ever did smoke).  I probably could give up alcohol (but I don’t wanna).  I have given up (at various times) coffee, dairy, meat, MSG and trashy novels.  But I always cave when it comes to giving up that lovely, fizzy, artificial, sweet, heavenly cola.

Back to snobby cooking… at home we are now trying to cook healthily.  That means buying more organic, less processed, fresher and tastier.  But Rosh Hashana is coming around the corner (very fast), and one of my favorite things to cook, serve and eat is a tender brisket, slow cooked in the crock pot, swimming with artificial yumminess.

The original recipe was given to me yonks ago by a co-worker, Lea Bruce.  It’s mine now…

You don’t need a crock pot for this, you could simmer it over low heat on top of the stove, or roast it in a slow oven.

Crock Pot Brisket

  • 2 kilos (4 pounds) brisket (in Israel I use a #5 cut)
  • 1/2 cup mustard (plain yellow is best, don’t get too pretentious with the Dijon)
  • 1/2 cup ketchup
  • 2 tablespoons onion soup mix
  • 2 cups Coca Cola (don’t use the diet stuff unless it’s made with Splenda, not aspartime)
  • salt, pepper and paprika to taste
  1. Place the brisket in the crock pot.  You may have to cut it in half to fit.
  2. Mix all the remaining ingredients together and pour over the brisket.
  3. Cook on high for about 8 hours, or overnight on low.
  4. Let it cool down a bit before slicing.
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About Miriyummy

All I want to do is live happily ever after.

Posted on 6 September 2010, in Beef, Family Life, Holiday cooking, Jewish cooking, Rosh Hashana and tagged , , , , . Bookmark the permalink. 16 Comments.

  1. I don’t own coke, don’t drink it, and I tell my kids everything your mom told you. But I think I may borrow two cups to cook this recipe!

    Can you help me out with an amazing choc. rugelach recipe that isn’t dairy????

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  2. I think in israel the Coca Cola has cane sugar so it’s not quite as bad as the US corn syrup stuff!

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  3. This is one of your best. (Well — at least in the short time I have been reading you.) Full of wit, wisdom, history, “gee, I wanna get to know this kooky person better-isms,” lovingly spiced with just the right dose of sarcasm. And I love Lea’s — uh, I mean — your recipe! Can’t wait to be able to afford to brisket to give it a try!

    Please join The Kehila (http://groups.google.com/group/kehilablogging) so I can post this in our upcoming carnival. (I’m hosting next week.)

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  4. teddy roosevelt

    i use the same recipe without the coke. will have to try it with cherry coke (my absolute favorite) next time my parents visit.

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  5. coka cola makes for example chiken much more crispy and tasty even when cold. i mix cola with eggs and then put chiken into this mix and then into flavor and then again. its great!

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  6. mirj! our family loves (seriously LOVES) brisket! i’m game for trying this one! why? simply because YOU, my dear friend, recommend it!

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  7. Came out Yummy!!

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  8. I love cooking with Coke. When we make Poyke (cauldron o’ stew over the fire) on my Husband’s kibbutz it is always filled with Coke, Wine and other mysterious juices. There is also such a thing as Beer-butt Chicken- a chicken cooked upwards on the grill with a beer stuck up it’s butt. I once used Dr. Pepper instead of Beer and discovered it made for the most delicious, moist chicken I have ever tasted.

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    • I also make beer but chicken, but we call it tortured chicken. I’ve used beer, cola and once even a can of very precious imported Canada Dry ginger ale, which made for the most amazing chicken, smothered in a paste of fresh ginger, brown sugar and chili peppers.

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  9. hi

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  10. hi mirj waits you a too

    Like

  1. Pingback: Carnival! « Miriyummy

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