Serves: 8 | Prep Time: 20 mins | Cook Time: 4 hr (hands-off) | Total Time: 4 hr 20 mins
Nutrition (per 200 g serving):
≈ 520 kcal | Protein 45 g | Fat 30 g | Carbs 18 g
Ingredients
For Braising Blend:
- 2 kg first-cut beef brisket, trimmed
- 2 tsp kosher salt + 1 tsp black pepper
- 2 Tbsp oil for searing
- 2 large onions, sliced into half-moons
- 4 garlic cloves, smashed
- 1 Tbsp tomato paste
- 330 ml cola (1 can)
- 240 ml beef broth (1 c)
- 120 ml ketchup (½ c)
- 2 Tbsp apple-cider vinegar
- 2 tsp smoked paprika
Finish:
- 1 Tbsp cornstarch mixed with 2 Tbsp water (optional, to thicken)
- Fresh parsley, chopped
Instructions
Sear
Pat brisket dry; season. Sear in oven 3 min per side until browned; set aside.
Build braise
Sauté onions 5 min; add garlic & tomato paste for another 1 min. Deglaze with cola; stir in broth, ketchup, vinegar, paprika; return brisket (fat-side up).
Braise
Cover and cook 3 hr at 160 °C / 325 °F. Flip once halfway; cook 1 hr more until fork-tender.
Reduce gravy
Transfer meat to board and Skim fat; simmer jus 5 min. Whisk in cornstarch slurry if you want a silkier sauce.
Serve
Slice across the grain; spoon onion gravy over and scatter parsley.
Chef’s Tip – Overnight magic: Chill the whole pot, then reheat next day; cold slicing yields perfect portions and the cola gravy deepens beautifully.
