Braised Coca-Cola Beef Brisket
Make braised brisket with the addition of Coca-Cola and tomatoes added to the marinade at your next Hanukkah meal to make a lasting impression.
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Makes 5 to 6 servings
2 tablespoons plus 2 teaspoons brown sugar
1 tablespoon Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
1/4 teaspoon unsweetened cocoa powder
1/4 teaspoon ground coriander
1/4 teaspoon white pepper
one 2-1/2 – 3 pound beef brisket, trimmed
1-1/2 tablespoons vegetable oil
2 large onions, sliced 1/2 inch thick
1 cup Coca-Cola
one 14-ounce can crushed tomatoes
2 tablespoons ketchup
Combine the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa powder, coriander and white pepper in a small bowl. Make sure the spices are well incorporated and rub the mixture evenly into the beef. Set the brisket in a baking dish, cover with plastic wrap and refrigerate overnight.
Preheat the oven to 325 degrees F. Heat the vegetable oil in a large Dutch oven over medium-high heat. Place the brisket into the pot, fat side down, and sear the meat until richly browned, about 6 minutes per side. Transfer to a plate.
Add the sliced onions to the oil left in the pot and cook until softened, about 12 to 15 minutes. Keep the pot covered and stir frequently to prevent burning. Add the carrots, cover and cook, stirring until softened, about 5 more minutes. Transfer onions and carrots to a bowl.
Deglaze the pan by adding in the Coca-Cola, tomatoes and ketchup. Scrape the bottom of the pot with the back of a wooden spoon to dissolve all of the brown, caramelized bits.
Carefully add the brisket back to the Dutch oven along with any accumulated juices. Place the carrots and onions around the meat. If needed, add enough water to keep the meat half-submerged in liquid. Cover the pot tightly with aluminum foil before closing the lid. Place in the oven to slowly braise for 3 hours.
Gently remove the brisket from its braising liquid and allow to rest on a board, tented with aluminum foil, for 30 minutes. Raise the oven temperature to 425 degrees F. Slice the rested meat across the grain into 1/4-inch slices. Spoon-off any accumulated fat from the top of the juices left in the Dutch oven and return the sliced brisket to the pot.
Return the pot to the oven, uncovered, and cook until the meat is fork-tender, about 30 to 40 minutes. Remove the pot from the oven and let stand for 15 minutes before removing the sliced brisket to a platter. Spoon over the onions, carrots and sauce, and serve immediately.
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