My Coca-Cola Braised Brisket Recipe! #1950DinnerParty Collab

Coca-Cola

🥗Healthier: diet soda

💰Cheaper: root beer

Diet soda reduces sugar content while maintaining sweetness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more economical.

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Cut the onion into fairly fine half moon pieces.

Chop the celery and carrots into manageable sized pieces, cutting the carrots on an angle for more surface area.

Smash the skins off of the garlic.

Season the brisket with salt and black pepper, patting it in.

Heat a pan and place the brisket fat side down, seasoning the other side with salt and pepper.

Cook the brisket for about 4 minutes per side until caramelized.

Add the chopped onions to the pan and sauté until they start to wilt and brown on the edges.

Add 1/4 cup of brown sugar to the onions and let it cook briefly.

Add the rest of the chopped vegetables to the pan.

Stir in 2 tablespoons of tomato paste and let it cook out briefly.

Add 2 tablespoons of flour to thicken the sauce.

Pour in 2 cups of red wine and scrape the bits stuck to the bottom of the pan.

Add 1 can of chopped tomatoes, 1/2 cup of ketchup, sprigs of thyme, 1 tablespoon of sweet paprika, and 4 bay leaves, stirring to combine.

Add Coca-Cola to the mixture, followed by 2 tablespoons of dijon mustard and 2 tablespoons of honey.

Nestle the brisket back into the braising liquid.

Cover the pot with parchment paper and tuck in the sides with aluminum foil.

Transfer the pot to the oven and braise for 4 hours at 350°F (180°C).

After 4 hours, remove the brisket from the oven and let it sit for 1 hour.

Carefully move the brisket to another container and pour the sauce into a jug, allowing it to cool in the fridge overnight.

The next day, remove the solidified fat from the braising liquid.

Slice the brisket into thin slices, about 1 centimeter thick, against the grain.

Spoon some of the braising liquid into a casserole dish and nestle the brisket slices in.

Pour more braising liquid on top of the brisket slices.

Return the dish to the oven for 45 minutes to 1 hour at 350°F (180°C).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens