Cola Braised Brisket with Tomato and Ancho Chile Sauce
A covered oven braise of beef brisket flat with regular cola, tomato paste, Worcestershire sauce, and ancho chile seasoning.
Ingredients
Beef and braising sauce
- 3 1/2 pounds beef brisket flat Thawed; trim fat cap to about 1/4 inch
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ancho chile powder
- 1 teaspoon fine salt
- 2 tablespoons olive oil
- 6 ounces tomato paste
- 4 cups regular cola Not diet or zero-sugar cola
- 1/3 cup Worcestershire sauce
- as needed hot water Small additions if the braising liquid runs low
Instructions
- Preheat to 300°F. Season the dried brisket with garlic powder, onion powder, ancho chile, and salt. Heat oil in a lidded 6–7-quart Dutch oven.
- Sear each broad side of the beef for 4–5 minutes. Transfer briefly to a clean plate while preparing the liquid; continue cooking without a storage break.
- Reduce burner heat, stir in tomato paste for about 30 seconds, and carefully pour in cola and Worcestershire sauce. Loosen the browned residue from the pot.
- Return beef and collected juices. Liquid should come about halfway to two-thirds up the cut. Simmer, fit the lid, and braise in the oven about 4–5 hours.
- Inspect liquid hourly, adding a little hot water if the level becomes low. Test from about 3½ hours onward; continue until a probe meets little resistance, often at 195–205°F.
- Move the tender beef to a board for a 20-minute rest. Skim the liquid and simmer it 10–20 minutes to taste. Pull meat into shreds across the fibers, discard large fat deposits, and combine with sauce.
Notes
Timing varies with thickness and may exceed the estimate. Continue directly from searing to braising. After cooking, divide promptly into shallow containers; refrigerate 3–4 days or freeze for 3 months for quality, and reheat to 165°F.