This week we are sharing a yummy new recipe that Rhonda found in Southern Living October 2017 issue. As usual we tweaked it a little bit, but we think that you will really want to try out this easy delicious brisket recipe. This recipe is so good, that it just might make it into our regular rotation. Yes…. that good!
To begin you will want to preheat your oven to 325 degrees. Sprinkle both sides of brisket with salt and pepper. We rubbed it into the meat to help tenderize a bit. Heat oil in a dutch oven or roasting pan, and brown both sides of the brisket. Remove brisket from dutch oven and transfer to a plate.
Stir together the ketchup, cola, chicken broth, onion soup mix, and herbes de Provence in a large bowl. The recipe calls for balsamic vinegar ketchup. We could not find this at our local Kroger, so we chose to cut down on ketchup by about 1/4 cup and add in a 1/4 of balsamic vinegar instead. Pour this mixture into the dutch oven and add the browned brisket to the pan. Bring to a boil over medium-high heat. Cover with foil and follow with a tight lid. Place dutch oven in preheated oven.
Bake 2 hours, and enjoy the delightful aroma that wafts through your house. Several times during the day our teen boys asked what we were having for dinner because it smelled so good.
Turn brisket over. Tuck carrots along the sides and sprinkle onions across top. Replace foil and lid and continue baking for about an hour.
Transfer brisket and carrots to a serving platter.
Simmer gravy over medium until heated through. Stir in Templeton Rye Whiskey and sprinkle with remaining salt and pepper.
Slice brisket and spoon gravy over hot brisket and vegetables. Sprinkle with thyme. Serve remaining gravy in serving dish on table.
We served our brisket with mashed potatoes a side salad and some sliced artisan bread. The gravy was delicious over the potatoes and carrots.
We received two thumbs up from our boys for this recipe, and they are not always an easy sell.
Cola Whiskey Brisket
- 1 (4 1/2 – 5 pound) first cut (flat) beef brisket at room temperature
- 1 Tbsp. plus 1/4 tsp kosher salt divided
- 1 1/2 tsp. plus 1/4 tsp. black pepper divided
- 1 (14 ounce) bottle balsamic vinegar ketchup
- 1 (12 ounce) bottle cane sweetened cola
- 1 1/2 cups lower-sodium chicken broth
- 1 envelope dry onion soup and dip mix
- 1 Tbsp. herbes de Provence
- 6 medium carrots halved and cut into 4-inch lengths
- 1 large yellow onion, finely chopped
- 2 Tbsp. whiskey
- 2 Tbsp. fresh thyme leaves
- Preheat oven to 325 degrees. Sprinkle both sides of brisket with 1 tablespoon of the salt and 1 1/2 teaspoons of the pepper. Heat oil in a Dutch oven over medium-high. Add brisket, and cook until deeply browned, 5 to 6 minutes on each side. Transfer brisket to a plate.
- Stir together balsamic vinegar ketchup, chicken broth, onion soup mix, and herbes de Provence in a large bowl. Pour slowly into Dutch oven, and stir and scrape to loosen browned bits from bottom of Dutch oven. Return brisket and any juices to Dutch oven. Bring to a boil over medium-high, and cover with foil followed by a tight-fitting lid. Transfer Dutch oven to preheated oven.
- Bake 2 hours. Turn brisket over. Tuck in carrots and sprinkle onion into liquid around the edge of brisket. Replace foil and lid, and continue baking until brisket is fork tender, about 1 hour.
- Transfer brisket and carrots to serving platter. Simmer gravy over medium heat. Stir in whiskey and sprinkle with remaining salt and pepper.
- Slice brisket. Spoon some of the hot gravy over brisket and vegetables, and sprinkle with thyme. Serve remaining gravy in serving dish on table.
We have more great fall recipes to share with you in the upcoming weeks. We hope that you are enjoying the cooler temperatures. We are!