This is a recipe from Lobel's Culinary Club
We tested it at home several times and thought it was one of the best brisket recipes ever. It was also a hit at our recent UT Community Cooking Class and Hoepler Wine dinner.
We slightly modified the recipe- only the cooking method not the ingredients. Since we prepared this recipe for 65 people the modifications saved a little time.
The Wine Pairings:
Hoepler Zweigelt, 2016; A dark ruby red color with a long elegant finish
Zweigelt is the most widely planted red variety in Austria. It was created by Dr. Zweigelt in 1922 by crossing Blaufränkisch and St. Laurent (two other typical Austrian varieties) grapes
Colour: Dark ruby red with tinges of purple
Nose: Red berries with a touch of vanilla
Palate: Long elegant finish with toasty aromatic notes
Hoepler Blaufränkisch, 2015; a noble and exciting wine
Blaufränkisch is the second most widely planted red grape in Austria. It is a noble and exciting grape which can express the origins where it is grown.
Colour: Dark ruby red
Nose: Aromas of red berries, tobacco and ripe cherries
Palate: Dark fruited, juicy on the palate with a velvety texture and pleasant echoes of oak.
Serves 8-10
Ingredients:
¼ cup light brown sugar
2 tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper or more to taste
1 teaspoon sweet paprika
1 ½ teaspoon coarsely ground black pepper
½ teaspoon cinnamon
½ teaspoon unsweetened cocoa powder
½ teaspoon ground coriander
1 (5 pound) beef brisket
3 tablespoons vegetable oil
4 large onions, sliced ½ inch thick
2 pounds carrots, cut diagonally, 1/8 inch thick
2 cups cola
1 (23 ounce) can crushed tomatoes
¼ cup ketchup
4 large onions, sliced ½ inch thick
2-3 cups beef broth if needed
Instructions:
In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, and coriander. Rub the mixture all over the brisket, set in an oven proof pan with a lid or use foil. Refrigerate overnight.
Preheat the oven to 350 degrees F. In a large, enameled cast iron casserole, heat the oil over medium high heat on stove top. Add the brisket, fat side down and brown 6 minutes per side. Transfer to a plate.
Reduce the heat to medium and add onions. Stir well. Cover and cook, occasionally stirring, until softened, about 15 minutes. Add the carrots, cover and cook, occasionally stirring until the carrots begin to soften, 3 minutes. Transfer to a bowl.
Add the cola, tomatoes, and ketchup to the casserole and stir over medium heat. Add the brisket and any juices. Spread the onions and carrots around the meat. If necessary add enough water to half submerge the brisket in liquid. Cover tightly and braise in the oven for 3 hours or until fork tender. Check every half hour and add beef broth to keep meat half submerged.
Remove from the oven and let stand for 15 minutes. Transfer the meat to a cutting board and slice the meat across the grain. Move to a serving platter and spoon the onions, carrots, and sauce over the brisket and serve.