Be the first to Cola not only tenderizes this brisket, it also makes a fabulous gravy, along with garlic, onion, celery, tomato sauce, and dry onion soup mix.
Prep Time: 15 minutes
Cook Time: 3 hours
Ingredients:
- 1 (about 4 pounds, 1st or 2nd cut) beef brisket
- 2 Tablespoons olive oil
- 2 teaspoons sweet Hungarian paprika
- Kosher salt and freshly ground black pepper to taste
- 4 cloves garlic, thinly sliced
- 1 cup diced onion
- 1 cup diced celery
- 1 cup (8 ounces) tomato sauce
- 1 cup cola
- 1 (1.5 ounces) package dry onion soup mix
Preparation:
Preheat oven to 350 degrees F. Line a roasting pan with foil.
Rub brisket on both sides with the olive oil. Sprinkle both sides with paprika, salt, and pepper. Place in the prepared roasting pan. Top with garlic, onion, and celery.
Whisk together tomato sauce, cola, and onion soup mix. Pour over the top of the vegetables on the brisket.
Cover with foil and roast 2-1/2 to 3 hours, until very tender. Baste with pan juices every 30 minutes.
Let rest 10 minutes. Slice against the grain and serve with pan juices.
The brisket may be made a day in advance, sliced, and refrigerated. Reheat in the gravy.
Yield: 8 Servings
Rub brisket on both sides with the olive oil. Sprinkle both sides with paprika, salt, and pepper. Place in the prepared roasting pan. Top with garlic, onion, and celery.
Whisk together tomato sauce, cola, and onion soup mix. Pour over the top of the vegetables on the brisket.
Cover with foil and roast 2-1/2 to 3 hours, until very tender. Baste with pan juices every 30 minutes.
Let rest 10 minutes. Slice against the grain and serve with pan juices.
The brisket may be made a day in advance, sliced, and refrigerated. Reheat in the gravy.
Yield: 8 Servings
