3–4 lb brisket flat, trimmed
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons ancho chile powder
2 teaspoons kosher salt
2 tablespoons olive oil
6 oz tomato paste
4 cups cola/soda
1/3 cup Worcestershire sauce
8 sandwich buns
- Remove the brisket from the fridge, and pat dry with paper towels.
- In a bowl, combine garlic, onion, ancho powder and salt. Stir to combine – this is your dry rub. Coat the brisket heavily on both sides and edges with the rub, massaging it in well.
- Place an enamelled dutch oven over high heat, and add the olive oil to the pot. Once hot, place the brisket into the hot pot to sear at least 10 minutes on one side, before flipping it over and searing the other side. During the sear, it’s important to leave the brisket without moving it so a deep crust can develop.
- After the brisket has been seared on both sides, add the cola, Worcestershire and tomato paste to the pot. Stir, then allow the mixture to come to a boil. Once boiled, reduce heat to a gentle simmer. Cover with a lid and cook for 4 hours.
- After 4 hours, remove the lid and increase the heat just slightly so the simmer is a higher. Cook a further 2 hours.
- Gently remove brisket from the braising liquid onto a cutting board. Chop/cut against the grain, then return the chopped pieces to the sauce in the pot. Stir the meat into the sauce.
- To serve – spoon a generous amount of braised Cola Braised Chopped Brisket onto the bottom half of a sandwich bun. Place the top bun on the meat, and serve immediately.
Keywords: brisket flat, chopped beef, sandwich