Rembrandt Brisket Recipe #73964
The best brisket ever--it is the only one my picky wife will eat!
by Rembrandt
½ day | 20 min prep
SERVES 4 -8
- 5-7 lbs beef brisket
- 1 cup catsup
- 1/2 cup brown sugar
- 1 large green sweet pepper
- 1 large sweet red pepper
- 1 large yellow onion
- lots garlic
- potato
- carrot
- water
- olive oil
- worcestershire sauce
- 1 (12 ounce) can cola, any brand (diet cola is o.k.)
- Dice the peppers and onion Add a little olive oil to the sauce pan and when hot add the peppers and onion.
- Sauté until onion begins to get soft.
- Add the ketchup and brown sugar and crushed garlic to the sauce pan and continue to stir until the brown sugar is melted.
- Add a few dashes of Worcestershire sauce to the pot, stir until hot and set aside.
- In a large crock pot place the brisket, potatoes already halved and the carrots, cut into slices.
- Pour the can of cola over the brisket and then pour the sauce that you prepared earlier onto the brisket.
- Cover and cook on low setting for 8-10 hours.
- Refrigerate when done.
- You know it is done when the meat is tender all the way through with a fork.
- The next day slice the meat thinly across the grain and put back into the sauce into a roasting pan.
- Roast in the oven on a 400 degree oven for 30 minutes or until hot.
- Serve with the potatoes and carrots from the pot, you may want to add some rice or couscous to the side.
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5 stars