Recipe by terantallegra
"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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carrots, peeled and chopped
1 (8 ounce) package
fresh mushrooms, quartered
ground black pepper
ground cayenne pepper
1 (4 pound)
cola soft drink (such as Pepsi®)
water, or more as needed to cover
I had reduced the amount of salt, because the last two times I made it, the veggies were bitter
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 337
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