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Not My Mother’s Brisket

By : | Comments Off on Not My Mother’s Brisket | On : April 28, 2019 | Category : American, Dinner

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Not My Mother's Brisket

Course Brunch, Dinner, Lunch
Cuisine American, Jewish
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people

Ingredients

  • 5-6 lb. brisket
  • 2-3 tbsp. olive oil
  • 1-2` tbsp. kosher salt and pepper
  • 1/4 cup red wine
  • 1 onion sliced thin
  • 3 carrots chopped
  • 2-3 stalks celery chopped
  • 3-4 cloves garlic roughly chopped
  • 1-2 tbsp. ground ginger
  • 1-2 tbsp. sugar
  • 1-2 cups cherry tomatoes fresh or whole cherry tomatoes in a can
  • 2 cups crushed tomatoes Pomi
  • 1/4 cup ketchup
  • 2 cups Coca Cola
  • 1/4 cup parsley more for garnish

Instructions

  • Heat a dutch oven with olive oil until very hot. Sear the meat for 4-5 minutes on all sides. Season with salt and pepper as you go. Remove from pot and set aside. Preheat oven to 350°F. Deglaze pot with the wine. Let the wine reducer 2 minutes. Add the onions. Saute till soft and add the carrots and celery. Stir in the garlic, ginger, sugar, cherry tomatoes, crushed tomatoes, ketchup and parsley. Bring to a simmer. return the brisket to the pot, nestling it with the vegetables. Add the other cup of coke. Cook for 25 minutes a pound. Remove the brisket from the pot and let rest at least 30-45 minutes. Keep the veggies covered to stay worm. Carve the brisket with an electric or manual serated knife against the grain. Return the meat to the sauce until warm. Place on a platter and garnish with parsley. Serve with mashed potatoes and a vegetable. Bon Appetit.
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