GRANDMA SELMA'S BRISKET

Grandma Selma's Brisket image

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.

Provided by Manami

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

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

Steps:

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.