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My review
Braised Brisket
terantallegra
"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."
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Ingredients
5 h 35 m servings 647 calsOriginal recipe yields 5 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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
Per Serving: 647 calories; 37.4 g fat; 32.3 g carbohydrates; 45.5 g protein; 147 mg cholesterol; 4750 mg sodium. Full nutrition
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Reviews
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12/7/2015
extremely delicious and tender I followed the directions to and I would love to make this again
12/26/2016
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...
4/11/2013
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...
10/2/2017
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 ...
3/31/2014
I had reduced the amount of salt, because the last two times I made it, the veggies were bitter