Prep 45 mins
Cook 4 hrs
This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time.
- 1⁄3 cup light brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper or 1 teaspoon crushed red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon unsweetened cocoa powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon fresh ground white pepper
- 5 lbs beef brisket, trimmed (we tried it with a first cut)
- 3 tablespoons vegetable oil
- 4 large onions, sliced 1/2 inch thick
- 2 lbs carrots, cut diagonally 1/8 inch thick
- 2 cups Coca-Cola
- 28 ounces can crushed tomatoes
- 1⁄4 cup ketchup
- In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
- Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
- Preheat the oven to 350°F
- In a large enameled cast-iron casserole, heat the oil.
- Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
- Reduce the heat to moderate and add the onions.
- Stir well, cover and cook, stirring, until softened, about 15 minutes.
- Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
- Transfer to a bowl.
- Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
- Add the brisket and any juices and spread the onions and carrots around the meat.
- If necessary, add enough water to half-submerge the brisket in liquid.
- Cover tightly and braise in the oven for 2 1/2 hours.
- Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
- Raise the oven temperature to 425°F
- Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
- Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
- Check every 20 minutes; if necessary, add water so the meat is half submerged.
- Remove from the oven and let stand for 15 minutes.
- Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.