Cola Braised Brisket Recipes

CLASSIC BRAISED BRISKET

Classic Braised Brisket image

This is a brisket worthy of a celebration. Most braised briskets are made with just the flat. Ours is a whole cut (which includes the flat and the point), that is braised in white wine and chicken stock with a mix of sweet onions, leeks and pearl onions. The result is super tender meat with an almost French onion soup-like sauce that is perfect for a Passover or Rosh Hashanah crowd. A fresh salad of raw shallots, scallions, parsley, mint and a splash of vinegar tops the roast, providing a bright counterpoint to the richness of the slow-cooked onions and meat.

Provided by Food Network Kitchen

Categories main-dish

Time 7h

Yield 20 servings

Number Of Ingredients 16

Ingredients

One 12-pound whole brisket (point and flat cuts; see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium sweet onions, cut into eighths (about 1 1/2 pounds)
2 cups white wine
4 cups chicken broth, plus more if needed
6 cloves garlic
4 sprigs thyme
1 pound pearl onions, peeled (see Cook's Note)
3 large leeks, halved lengthwise, cleaned and cut into 4-inch lengths, top green parts discarded
1/4 cup honey
1/2 cup fresh parsley leaves, roughly chopped
10 fresh mint leaves, roughly chopped
6 scallions or spring onions, thinly sliced
1 large shallot, thinly sliced
1 tablespoon white wine vinegar

Steps:

Preheat the oven to 325 degrees F.
Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

COLA BRAISED BRISKET

Cola Braised Brisket image

Make and share this Cola Braised Brisket recipe from Food.com.

Provided by Alayane

Categories Meat

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons packed brown sugar
1 tablespoon salt
1 tablespoon sweet paprika
2 teaspoons onion powder
1 teaspoon pepper
4 lbs beef brisket, trimmed
2 tablespoons oil
4 onions, thinly sliced
2 cups cola
1 (28 ounce) can crushed tomatoes

Steps:

Combine brown sugar, salt, paprika, onion powder and pepper in a small bowl. Rub mixture all over brisket.
Warm oil in a skillet. Cook brisket until browned on all sides, turning with tongs, about 7 minutes total. Transfer meat to slow cooker.
Arrange onions on top of brisket. Whisk together cola and tomatoes in a large bowl and pour over onions and brisket. Cover and cook on low until meat is fork tender 7-8 hours.
Transfer meat to cutting board and allow to stand for 10 minutes. Remove gravy from slow cooker. Slice meat against the grain and serve with gravy.

Nutrition Facts : Calories 381.1, Fat 16.5, SaturatedFat 5.1, Cholesterol 112.5, Sodium 951.1, Carbohydrate 18.2, Fiber 2.6, Sugar 9.1, Protein 39.6

COCA-COLA BRISKET

Coca-Cola Brisket image

Make and share this Coca-Cola Brisket recipe from Food.com.

Provided by roozer

Categories Roast Beef

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

6 lbs beef brisket
1 (12 ounce) can Coca-Cola
1 cup chili sauce
1 envelope onion soup mix
2 cups barbecue sauce

Steps:

Mix Coke, chili sauce, and onion soup mix and pour over brisket in large baking dish.
Bake at 300 degrees for 30 minutes per pound.
Pour BBQ sauce over the top and warm through.

Nutrition Facts : Calories 938.6, Fat 74.3, SaturatedFat 29.6, Cholesterol 200.6, Sodium 1055.8, Carbohydrate 15.7, Fiber 1.5, Sugar 6.2, Protein 48.4

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