Braised Brisket Tasty Recipes

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Braised Brisket

"This brisket is fork-tender and so delicious! A modified version of an old family recipe, it has become our favorite brisket dish on special occasions. I usually serve this with challah, but any bread will work to soak up the sauce, as would rice."

Ingredients :

• 2 tablespoons olive oil
• 6 carrots, peeled and chopped
• 1 large onion, chopped
• 1 (8 ounce) package fresh mushrooms, quartered
• 2 stalks celery, diced
• 1/4 cup kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon chili powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cayenne pepper (optional)
• 1 (4 pound) beef brisket
• 3 cups cola soft drink (such as Pepsi®)
• 1 cup water, or more as needed to cover (optional)
• 2 tablespoons lemon juice

Instructions :

Prep : 1H	Cook : 5M	Ready in : 5H35M

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until vegetables start to become tender, about 8 minutes. Spread vegetables into the bottom of a large, deep baking dish, retaining olive oil in skillet.
• Combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and cayenne pepper in a resealable plastic bag. Pat brisket dry with paper towels and rub spice mixture all over the meat.
• Sear seasoned brisket in skillet over medium-high heat on all sides until browned and spice rub has formed a crust, about 2 minutes per side. Lay the seared brisket on top of the vegetables in the baking dish.
• Pour 1/2 cup cola soft drink into the hot skillet; scrape up and dissolve any browned bits of food on the bottom of the skillet. Pour hot cola and pan drippings over the brisket; pour remaining cola over meat. If cola does not cover meat, pour in enough water to cover. Drizzle lemon juice into the dish.
• Cover dish and bake in the preheated oven for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and cook until meat is very tender, about 3 more hours. Remove brisket and let rest for at least 15 minutes before slicing.

Notes :

• The nutrition data for this recipe includes the full amount of the rub ingredients. The actual amount of the rub consumed will vary.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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