390 minutes
A tender and flavorful braised brisket with a homemade sauce.
First-Cut Brisket, rinsed and patted dry
0 lb
Medium Onion, peeled and quartered
each
Fresh Ginger, peeled and cut into chunks
0.25 inches
Large Cloves Garlic
each
cups
cups
cups
cups
cups
cups
Coarsely Ground Pepper
tablespoons
Ground Cloves
teaspoons
Coca-Cola
cups
cups
1. Prepare Brisket
Let the brisket stand at room temperature for about 30 minutes to ensure even cooking.
2. Preheat Oven
Preheat your oven to 325 degrees.
3. Prepare Sauce
Place the onion, ginger, garlic, ketchup, red wine, vinegar, soy sauce, honey, mustard, pepper, and cloves into a food processor. Blend until the mixture is smooth.
4. Combine Sauce Ingredients
Whisk in the Coca-Cola and olive oil in a large bowl, ensuring the sauce is well combined.
5. Coat Brisket with Sauce
Place the brisket fat side up in a heavy baking pan and pour the sauce over it, making sure it is well-coated. Cover the pan tightly with foil or a lid to lock in the moisture.
6. Bake Brisket
Bake in the preheated oven for 3 hours, then turn the brisket over, re-cover, and continue baking for another 2 to 3 hours until the brisket is fork-tender.
7. Cool and Refrigerate
Once the brisket is done, allow it to cool in the pan. Then, cover it and refrigerate overnight.
8. Trim and Slice
Transfer the brisket to a cutting board and trim off any excess fat. Slice the meat against the grain.
9. Remove Fat from Sauce
Remove the congealed fat from the sauce in the pan. Bring the sauce to a boil on the stove and reduce it if needed until it thickens slightly.
10. Reheat Brisket
Preheat your oven to 350 degrees. Return the sliced meat to the sauce in the pan and warm it in the oven for about 20 minutes.
11. Serve Brisket
Serve the brisket warm, making sure to spoon some of the rich, flavorful sauce over each serving. Enjoy!
Introduce soy sauce, star anise, ginger, and five-spice powder into the braising liquid. Use the reduction as a glaze, and add a bit of hoisin or oyster sauce for additional complexity.
Use lamb shanks in place of brisket. Add rosemary and garlic to the braising liquid, and finish the sauce with a swirl of mint jelly or a spoonful of harissa for a North African twist.
Incorporate chipotle peppers, cumin, and coriander into your braise. You can shred the meat post-braising and serve it with tortillas and your homemade sauce as a taco filling.
Swap the brisket for pork shoulder to create a tender, fall-apart dish. The sauce can be adjusted with apple cider vinegar and a touch of brown sugar to complement the pork.
Swap out your standard beef broth or water for a dark beer such as a stout or porter. The maltiness of the beer will add a rich, complex flavor to the brisket.
Choose a brisket with good marbling for flavor and tenderness. A flat-cut brisket is preferred for even cooking.
Let the brisket rest for at least 20 minutes before slicing against the grain for the most tender bite.
Create a flavorful crust by searing the brisket on all sides over high heat until you get a deep brown color.
Strain the braising liquid and skim off the fat. Reduce the sauce to concentrate the flavors and add a final touch like vinegar or mustard for brightness.
Don't be shy with the salt and pepper. For an extra flavor boost, consider adding a dry rub of your choice and let it sit overnight in the refrigerator to penetrate deeply.
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