Comments on: COCA-COLA BRAISED BEEF BRISKET

By: Chris

Chris — Sun, 19 Sep 2010 19:13:15 +0000

Bought a brisket joint from my farm shop and looked on line for ideas of how to cook it. This one looked very good. My five year old son helped be put the rub on last night, he loved the smell and liked the idea that we used cocoa powder. We have just finished a very large plate which i cooked today. What a winner, the smell in the house and the taste was fantastic. Thank you so much.

By: Mike

Mike — Fri, 05 Mar 2010 17:50:25 +0000

Michael – I’m so happy to hear that your braise turned out so well. BBQ smoked beef can be a thing of beauty when done correctly, but I’m with you, nothing beats the smell of this brisket perfuming the house on a lazy Sunday afternoon. And of course I’m always glad to hear about picky eaters coming back for seconds.

By: Michael Carter

Michael Carter — Fri, 05 Mar 2010 15:50:36 +0000

I have tried to cook Beef Brisket before, using a barrel smoker, and was disappointed in the results. This recipe, however, showed me what all the fuss is about. The smell coming from the oven was enough to make you crazy, and the tender and flavorful meat just melts in your mouth. Even my picky daughter dug in for seconds. The slow braising technique opens up a world of possibilities. Thank you so much for showing me the way.

By: Gary

Gary — Wed, 03 Mar 2010 02:13:57 +0000

Just made this dish over the weekend. It was so easy and the house had the wonderful aroma of cinnamon paprika and coriander all day. The final product was succulent, juicy and so delicious. Thanks for a great meal idea.

By: Mike

Mike — Mon, 30 Nov 2009 21:08:26 +0000

Sandra – Glad to hear it turned out so well. I too love to slow-braise things for as long as possible. The perfect activity for a Sunday afternoon if you ask me.

By: Sandra

Sandra — Mon, 30 Nov 2009 20:16:20 +0000

I tried this recipe because you used the word unctuous in your description on foodgawker! That alone made it worth the effort. This dish was absolutely delicious. I did, however, slow cook it for 6.5 hours at 225 degrees and it turned out beautifully.

By: Mike

Mike — Fri, 20 Nov 2009 21:29:37 +0000

AJ – The braising liquid is the same mixture of coke, tomatoes and ketchup that you use to deglaze the pan. Once you have placed the brisket and the onions/carrots back into the pot, add a splash or two of water ONLY if the meat isn’t half submerged. From there you can seal the pot up with aluminum foil and put on the lid.

By: AJ

AJ — Fri, 20 Nov 2009 20:09:00 +0000

If I cover the pot tightly before I add the braising liquid, how will I get it in?

By: ghweiss

ghweiss — Wed, 18 Nov 2009 16:50:00 +0000

I can imagine enjoying that brisket with no cola in the braise, and I can imagine enjoying a cold glass of cola along with it, so why not all together?

By: Frances

Frances — Tue, 17 Nov 2009 22:22:29 +0000

This is a popular way of cooking chicken in Perú, with a shorter cooking time of course. You can also try it with pork. I haven’t tried it with beef but that photo has me thinking I will do it!