So I was watching a 7-Up commercial and it shows a guy in his backyard, looks like he is grilling for a party.  And he starts talking about using 7-Up in recipes, including a brisket recipe.  I am curious, so I enter 7-Up recipes and sure enough, up pops a recipe for brisket.  Now I am really intrigued, so I read the following recipe:


INGREDIENTS
1 3-4 lb. beef brisket
1 cup 7UP®
1 cup ketchup
1 package dry onion soup mix
1/2 cup dry red wine

DIRECTIONS
Combine 1 cup of 7UP®, ketchup, soup mix, and wine in a large, heavy Dutch oven.
Add brisket; turn several times to coat well.
Bring to a boil over medium heat. Reduce heat, cover, and simmer about 2 hours. Baste frequently with 7UP® mixture.

After reading, I can't exactly get my mind around how this thing would taste -- nor am I brave enough to venture out and test the recipe.  Any brave PF's out there who want to experiment for the team?

Yeah, it's the lemony sweetness with the red wine that I am having some problems with -- maybe the lemony sweetness withe the onion soup also!

Every Jewish grandmother in America has a variation on this recipe. It’s wonderful.

Every Jewish grandmother in America has a variation on this recipe. It’s wonderful.

With the 7-Up?

Mine was Coca Cola.

The soda is important!

Little off exact subject but we got a salad recipe that uses 7-up and it's killer.

I have had several sauces made with Coke, Dr Pepper and root beer reductions that were all very good.  I also remember a 7-Up cake that was delicious.  Boiling is not a method I would  use on beef.  My English friends gave up trying to convert me.   
My neighbor boils his  ribs in coke and water for a couple of hours then grills them.  He is happy with that. 

7-Up does seem to have some tenderizing effect. Living overseas many years ago with limited supplies, we would cube up pork shoulder marinate in 7-up, soy sauce and white vinegar. Grilled Kebob style. Very tasty with good caramelization.
I have also used it with skirt steak.
12 ounces 7UP (1 can)
1 cup Worcestershire sauce
1 cup Oil
1 tablespoon Onion flakes
3 cloves Garlic minced
1 tablespoon Kosher salt
½ teaspoon Black pepper

My question might be with the Ketchup, im not sure what that's bringing in, the vinegar or sweet?

I would inject with 7up, but I don't think I would boil and simmer meat with it.

I inject pork butts with Cherry Dr. Pepper.

It's not new to use soda pop in place of/to augment sugar in recipes.  Ham glaze favors Coke.  I've seen the Brisket/7-up, Brisket/Dr. Pepper, Brisket/Coke recipes.  Reduced soda gives you a flavored simple syrup.  Coke has small amounts of orange, Pepsi, lemon (if I don't have that backwards).  Dr. Pepper has cinnamon and God knows what else.  If the profile fits the recipe, have at it. 

Consumer chemistry is great.  I don't know of any tenderizing effects of carbonated beverages, but papain, the enzyme in pineapple is a natural meat tenderizer.  Accent uses it as the main ingredient.  Heck, it's so good, it's used to remove dental caries from tooth enamel (eewwwwwww). 

Asian pear has a chemical component that tenderizes meats, too. 

To answer your question, no.  I think I'll stick to apple juice.  I love what it does for my Q. 

I have known a lot of comp cooks to use Coke, Cherry Coke and Dr. Pepper in their cooks, but never heard of 7-Up.  The Coke/Dr. Pepper I can understand, still have problems with 7-Up and wine/onion soup/brisket but this has been an interesting read and I have learned some new things.  Thanks for sharing your knowledge!

papain, the enzyme in pineapple is a natural meat tenderizer.  Accent uses it as the main ingredient.  Heck, it's so good, it's used to remove dental caries from tooth enamel (eewwwwwww).

Yup.  You know that tingly feeling you get when eating pineapple?  That's the pineapple tenderizing YOU.