Prep Time: 20 minutes | Cook Time: 4 hours
- 4 lbs beef brisket
- salt and peper to taste
- 2 Tbsp vegetable oil
- 4 onions, sliced about 1/4 inch thick
- 4 carrots, cut into large dice
- 3 stalks celery, cut into large dice
- 6 cloves garlic, peeled
- 1 cup Dr Pepper
- 1/3 cup ketchup
- 2 Tbsp chili sauce
- 1 14-oz can whole peeled tomatoes, with their juices
- 2 bay leaves
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
Preheat your broiler and place the oven rack to the highest position. Meanwhile season the brisket liberally with salt and pepper. Place on a wire set over a baking sheet and broil, turning once, until browned on both sides, about 12 minutes total. Once browned, transfer to a roasting pan. Add in any browned bits and add to brisket. Set aside. Turn the oven to 300ºF and place the rack to the middle.
Heat a large skillet over medium-high heat and add vegetable oil. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until some of the vegetables are browned. This should take about 5-6 minutes. Add the Dr Pepper, ketchup, chili sauce and tomatoes, breaking the tomatoes with a wooden spoon. Simmer 5 minutes.
Pour the mixture over the brisket and add in the bay leaves, chili powder, cumin and oregano. Cover tightly with aluminum foil and roast until very tender, about 4 hours.
Transfer the brisket out of the braising liquid and let rest 30 minutes. Slice brisket against the grain and place back into braising liquid. Let sit 30 minutes and serve.
This can be made a day ahead and reheated gently.
Cut against the grain of the meat to keep this meat super tender.
Serve this brisket with a glass of Bloody Mary Kombucha Cocktail.