Crockpot Coca-Cola Brisket
Equipment
- Slow Cooker or Crockpot
Ingredients
- 4-1/2 pounds beef flat cut brisket
- 2 tablespoons oil
- 1 large onion
- 28 ounce can crushed fire-roasted tomatoes
- 12 ounce bottle Mexican Coke with cane sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons celery seed
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Heat oil in a large pan and sear brisket on both sides, then remove.
- Add onion to the pan and cook until softened.
- Stir up the sauce ingredients and place some in the bottom of the crock, topping with the beef.
- If it doesn't fit (I used a large oval and it just fit) then cut it into sections to fit.
- Top with the onions and remaining sauce.
- Cover and cook on low for 6 hours or until it is fork tender.
- Allow brisket to rest (I chill mine overnight and reheat the next day as it both slices and tastes better).
- Thicken sauce with a cornstarch slurry if you like to use as a gravy for noodles or potatoes.
- Slice the beef at a 45 degree angle across the grain (this means the long strings in the meat will be cut very short).
Notes
From the kitchen of palatablepastime.com
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