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olive oil brisket kosher salt black pepper bacon onions garlic red wine Dr. Pepper chili sauce molasses liquid smoke chicken broth polenta milk butter freshly grated Parmesan cheese
Viewed: 142 - Published at: 2 years agoIngredients
- 2 Tablespoons Olive Oil
- 1 whole (3 To 4 Pound Size) Beef Brisket
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 strips Thick Cut Bacon, Chopped
- 2 whole Large Onions, Peeled, Cut In Half And Thinly Sliced
- 1 teaspoon Minced Garlic, (2 Cloves Should Yield 1 Teaspoon)
- 1/4 cups Red Wine Or Beef Broth, To Deglaze Pan
- 1 can (12 Oz. Sizen) Coke Or Dr. Pepper
- 1 bottle (12 Ounce Bottle) Chili Sauce
- 1/4 cups Molasses
- 1 teaspoon Liquid Smoke
- 4 cups Chicken Broth
- 1 cup Instant Polenta
- 1/4 cups Whole Milk
- 3 Tablespoons Butter, Softened
- 3/4 cups Freshly Grated Parmesan Cheese
Method
- For the brisket:
- In a large Dutch oven, heat the oil over medium-high heat.
- Sprinkle both sides of the brisket with salt and pepper.
- Add the brisket into the Dutch oven.
- Cook the brisket for about 2 minutes on each side to sear it.
- Remove brisket from Dutch oven and set aside.
- Add the chopped bacon to the Dutch oven and cook over medium heat until brown.
- When the bacon is brown, remove it from the pan with a slotted spoon and place it with the brisket.
- Preheat oven to 325 F.
- Drain all but about 2 tablespoons of fat from the Dutch oven.
- Add the onions and cook over medium to medium low heat for about 15 minutes, until they are tender and beginning to brown.
- Add the garlic and saute for 1 -2 minutes until fragrant.
- Add the red wine or the beef broth to the Dutch oven and stir everything around to deglaze the pan.
- Be sure to scrape all the browned bits off the bottom of the Dutch oven.
- They are full of flavor!
- Stir in the Coke, chili sauce, molasses and liquid smoke.
- Return the brisket and the bacon to the pan.
- Cover and bake in a 325 F oven for 3 1/2-4 hours or until tender.
- After about 2 hours I like to remove the brisket from the oven and turn the brisket over.
- When it has been in the oven for 3 1/2 hours check the brisket by trying to shred a little corner of it with 2 forks.
- When you pull it apart it should be very tender.
- If not, place back in the oven and keep checking it every 30 minutes until tender.
- When its done, remove from oven.
- Let brisket rest in the pan for 15 minutes or so.
- Remove the brisket from the pan and slice brisket across the grain and return it to the cooking liquid.
- For the polenta:
- Bring the broth to a boil in a large saucepan.
- Slowly whisk in the polenta and reduce the heat to a simmer.
- Cook the polenta for a few minutes, stirring until it thickens.
- Remove from the heat and stir in the milk (or half-and-half), butter and grated Parmesan cheese.
- Serve polenta with the braised brisket.
- Enjoy!
