Ingredients
Units
Scale
- 2–3 lb brisket, preferably second cut
- 1 large onion, diced
- 3 stalks of celery, diced
- 3 carrots, diced
- 2 garlic cloves
- 2 Tbsp tomato paste
- 1 Tbsp paprika
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
- 1 bottle red wine
- 1 can of cola or root beer
- 1 28 oz can diced or crushed tomatoes
- 1–2 cups water (liquid should just cover the brisket when cooking)
Instructions
- Combine paprika, garlic powder, salt and pepper in a small bowl. Rub all over brisket, covering both sides.
- Heat a few Tbsp olive oil in a large, deep pan such a dutch oven over medium-high heat. Sear brisket on both sides until deep brown and caramelized. Remove brisket from pan and set aside.
- Add onions, celery and carrots. Cook for 5-7 minutes and then add garlic. Cook another 3-5 minutes, until very soft.
- Add tomato paste and cook for 1-2 minutes. Add wine, cola, canned tomatoes and 1-2 cups water. Bring to a boil.
- Place brisket back into liquid and reduce heat to low-medium (or place into an oven preheated to 300 degrees).
- Cook for 3-4 hours, until brisket is tender. Allow to cool.
- Remove brisket from liquid. Either slice the brisket using a sharp knife against the grain or, using two forks, shred brisket.
- Meanwhile, take the cooking liquid and place into a blender or food processor. You can also use an immersion blender. Blend until sauce is smooth and sweet.
- Place brisket back into liquid and reheat for serving, or place into fridge for up to 2 days.
- Serve on top of latkes, on top of burgers, as sliders or sandwiches or in taco shells if desired.
- Prep Time: 15 minutes
- Cook Time: 4.5 hours
- Category: Entree
- Method: Slow Cook
- Cuisine: Holiday