Braised Brisket Recipe -
  • READY IN 5+ hrs

Braised Brisket

Recipe by  

"This brisket is fork-tender and so delicious! A modified version of an old family recipe, it has become our favorite brisket dish on special occasions. I usually serve this with challah, but any bread will work to soak up the sauce, as would rice."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    1 hr
  • COOK

    4 hrs 20 mins

    5 hrs 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until vegetables start to become tender, about 8 minutes. Spread vegetables into the bottom of a large, deep baking dish, retaining olive oil in skillet.
  3. Combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and cayenne pepper in a resealable plastic bag. Pat brisket dry with paper towels and rub spice mixture all over the meat.
  4. Sear seasoned brisket in skillet over medium-high heat on all sides until browned and spice rub has formed a crust, about 2 minutes per side. Lay the seared brisket on top of the vegetables in the baking dish.
  5. Pour 1/2 cup cola soft drink into the hot skillet; scrape up and dissolve any browned bits of food on the bottom of the skillet. Pour hot cola and pan drippings over the brisket; pour remaining cola over meat. If cola does not cover meat, pour in enough water to cover. Drizzle lemon juice into the dish.
  6. Cover dish and bake in the preheated oven for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and cook until meat is very tender, about 3 more hours. Remove brisket and let rest for at least 15 minutes before slicing.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the rub ingredients. The actual amount of the rub consumed will vary.

Reviews More Reviews

May 25, 2014

I had reduced the amount of salt, because the last two times I made it, the veggies were bitter

Apr 11, 2013

I made this dish for Christmas this year and everyone loved it. I did do a few things differently. I did not add the carrots, celery, or lemon juice but it came out wonderful. I had a huge brisket so I ended up cutting it in half and putting half in the slow cooker and half in the oven in the pampered chef deep covered baker. The one in the baker was better but both were good. Even with how much meat I had there was enough of the rub. The meat just fell apart when we went to cut it. This was fine because we server it over rice. I am going to try this again with a beef roast tonight. This is a great dish. The left overs were good as left overs but not as good as the first night. Sorry I did not take photos of it. Next time I make it as a brisket I'll take photos.


2 Ratings

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  • Calories
  • 647 kcal
  • 32%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 37.4 g
  • 58%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 45.5 g
  • 91%
  • Sodium
  • 4750 mg
  • 190%

* Percent Daily Values are based on a 2,000 calorie diet.

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