Ingredients
1 3½-pound beef brisket, flat cut
1 tablespoon vegetable oil
1 pound onions
2 cups cola
1½ cups ketchup
4 teaspoons onion powder
2 teaspoons packed dark brown sugar
1 teaspoon garlic powder
1 teaspoon dried thyme
salt and black pepper
1 tablespoon vegetable oil
1 pound onions
2 cups cola
1½ cups ketchup
4 teaspoons onion powder
2 teaspoons packed dark brown sugar
1 teaspoon garlic powder
1 teaspoon dried thyme
salt and black pepper
Instructions
- Trim the brisket, leaving about ¼-inch of fat.
- Poke the brisket all over with a fork, rub all sides with 1 tablespoon salt, wrap in plastic wrap, and refrigerate for 6 to 24 hours.
- Pat the brisket dry and season with black pepper.
- Peel the onions, cut them in half through the poles, then cut into ½-inch slices.
- Heat a large skillet with the oil over medium-high heat until just smoking.
- Add the seasoned brisket, fat-side down, and weigh it down with a heavy dutch oven or cast iron skillet. You may need to cut the brisket so it will fit in the pan.
- Cook until well browned, about 4 minutes, then repeat on the other side, another 4 minutes.
- Transfer the browned brisket to a plate and add the onions to the skillet with a pinch of salt. If the pan is dry add a few teaspoons of vegetable oil.
- Cook the onions, stirring occasionally and scraping up the brown bits on the bottom of the pan, until the onions are soft and golden brown, 10 to 12 minutes.
- Heat the oven to 325° with a rack in the lower middle position .
- While the onions cook, whisk together the cola, ketchup, brown sugar, onion powder, garlic powder, thyme, 1 teaspoon table salt, and 1 teaspoon black pepper in a medium bowl.
- Spread the cooked onions in a 13x9-inch baking dish.
- Place the brisket on top of the onions, fat side up. Add any juices from the meat to the sauce.
- Pour the sauce over the brisket, place a sheet of parchment paper on top of the brisket, and cover the baking dish tightly with aluminum foil.
- Roast the meat and sauce until a fork slips easily into and out of the beef, 3½ to 4 hours.
- Transfer the brisket to a cooling rack and rest for 30 minutes, still in the liquid and covered with foil.
- Transfer the brisket to a carving board and use a large spoon to skim fat from the sauce.
- Slice the brisket across the grain into ¼-inch slices, return the meat to the baking dish, and serve with sauce.
Trim the brisket, poke it full of holes with a fork, cover with salt, and refrigerate. |
Slice onions. |
Pat the brisket dry and season with black pepper. |
Brown both sides of the brisket, weighing it down so it browns evenly. |
Remove the meat to a plate then brown the onions. |
While the onions cook whisk together the sauce ingredients. |
Layer the onions in a baking dish then put the brisket on top. |
Pour the sauce over the beef and onions and cover with a sheet of parchment so the acid in the sauce doesn't react with the foil. |
Cover tightly with aluminum foil and roast at 325° until fork tender. |
Rest in the sauce, remove meat, skim off fat, slice the brisket and return it to the sauce, and serve. |
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