[Sca-cooks] OOP-Coke roast

[Marcus Antaya]

Iactually have an entire recipe book of nothing but Coke recipes.
I've even tried some of them...not bad.

Gyric

----- Original Message -----
From: "Sue Clemenger" <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, December 14, 2002 2:58 PM
Subject: Re: [Sca-cooks] OOP-Coke roast


The version I use, uses a can of Dr. Pepper, a package of onion soup
mix, and one of those ketchup-sized bottles of "chili sauce."  Gloop it
all together in your crock pot, and stir to mix.  Watch that the pop
doesn't foam all over.
Then, into the crock pot goes your brisket or roast or whatever, making
sure some of the proto-sauce covers the top of the meat.  Put the lid
on, turn it onto low, and when you get home from work that
day....mmmmm.....
It works really well with brisket, boneless pork ribs, pork roast, etc.
--Maire, who just might have to try that beer brisket, too, but after
the holidays are over with <g>

Diana Skaggs wrote:
>
> --
> [ Picked text/plain from multipart/alternative ]
>
>  Aurore,
> Just for giggles, try the "Coke Roast" recipe.  Reynolds Baking bag,
turkey sized, brisket, onion soup mix, 12 oz can of coke. Prep baking bag
with flour. Put in brisket, sprinkle with onion soup, pour coke over.  Seal
bag, poke holes. Bake at 325 degrees until done. I like this done to bottom
round roast, too. If I want barbecue, I shread or slice the roast and cover
with barbecue sauce. The roast juices are great for straining (or not) for
soup or gravy.  The roast is tender, not stringy. I've received so many
compliments. AND I got the recipe from a non-cook. I just tried it to humor
her.
> Liadan, who is going to try the beer brisket you described.
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