Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
1 hr
cook:
4 hrs 20 mins
additional:
15 mins
total:
5 hrs 35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the rub ingredients. The actual amount of the rub consumed will vary.

Nutrition Facts

647 calories; protein 45.5g; carbohydrates 32.3g; fat 37.4g; cholesterol 147.5mg; sodium 4750mg. Full Nutrition
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