- · 1 4-pound beef brisket, trimmed
- · 1 envelope Lipton onion soup mix
- · Kosher salt
- · Garlic powder
- · Paprika
- · ¾ cup Coca Cola
- · ½ can petite diced tomatoes
- · ½ cup beef broth
- · 4 cups shredded carrots
Preheat oven to 300◦.
Rub brisket with onion soup mix, salt, garlic powder and paprika. Place it in a roasting pan, on a rack if desired.
In a small bowl, mix Coca Cola, tomatoes, and beef broth. Pour mixture over brisket, being careful not to disturb too much of the rubbed-on ingredients.
Top with shredded carrots.
Cover with lid or foil. Cook at 300 for 2 hours. Lower heat to 250 and continue to cook for 4 ½ hours more.
Remove from oven. Scrape carrots off meat into pan juices. Remove meat from pan and cool. Wrap meat in foil and refrigerate.
Strain pan liquid, with carrots. Kind of squish carrots against sieve with the back of a spoon to get all the juice into the container. Cover and refrigerate overnight.
The next day, skim fat from the top of the refrigerated pan juices. Slice meat against the grain and place in a freezer-worthy container or baking dish. Pour juices over meat.
At this point, you may reheat or freeze to reheat later. We have great luck with freezing this dish.
Serves 8.
Rehfwitz Recipes 