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3 tablespoon vegetable oil
In a bowl, mix the spices. Rub mixture all over brisket, set in baking dish, cover with foil. Refrigerate 12 hours or overnight.
Preheat oven to 350°F.
In large casserole, heat the oil. Add brisket, fat side down, and brown well over moderately high heat (6 minutes per side). Transfer to plate.
Reduce the heat to moderate and add the onions, stir well, and cook, stirring until softened about 10 to 15 minutes. Add the carrots and cook until softened. Transfer to a bowl.
Add the cola, tomatoes, and ketchup to the pot and stir over moderate heat. Add the brisket, any juices, and spread the onions and carrots around the meat. If necessary, add enough water so the brisket is half-submerged.
Cover tightly and braise in the oven for 2 hours.
Posted by Marla R. Lemonik
Nutritional Info Per Serving: N/A
4 large onions, sliced
2 pounds carrots, sliced
2 cups cola
1 28-ounce can crushed tomatoes
1/2 cup ketchup
1/2 cup light brown sugar
2 tablespoon kosher salt
1 tsp garlic powder
1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon black pepper, coarsely ground
1/2 tablespoon cinnamon
1/2 teaspoon cocoa, unsweetened
1/2 teaspoon coriander, ground
1/2 teaspoon white pepper, ground
5 pound brisket