Ingredients5 h 35 m servings 647
- 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.
- 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.
Per Serving: 647 calories; 37.4 32.3 45.5 147 4750 Full nutrition
ReviewsRead all reviews 5
extremely delicious and tender I followed the directions to and I would love to make this again
I was a tad wary of this recipe. I'm not from the South so cooking w/ Coca Cola seems foreign. And the dry rub had cinnamon, nutmeg and cloves which seemed a bit unusual. That said I followed t...
I made this dish for Christmas this year and everyone loved it. I did do a few things differently. I did not add the carrots, celery, or lemon juice but it came out wonderful. I had a huge brisk...
The aroma was lovely, but the cinnamon in the dry rub was overpowering. I didn't find the brisket overly tender. In fact, although there was plenty of liquid the meat was actually a bit dry. I ...