Texas Cola Shredded Beef Brisket

Yield: 8 servings

Ingredients

• 3 1/2 pounds brisket flat
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ancho pepper powder
• 2 teaspoon kosher salt
• 2 tablespoons olive oil
• 6 ounces tomato paste
• 4 cups cola
• 1/3 cup Worcestershire sauce

Instructions

1. Combine garlic, onion, ancho and salt to make a dry rub. Coat the brisket flat well on both sides with the seasoning, rubbing it in well.
2. Add olive oil to a heavy bottom enameled cast iron pot or dutch oven and heat over medium high flame.
3. Once warmed, place the brisket flat into the pot to brown thoroughly, leaving at least 10-15 minutes before flipping. Turn the flat and brown the other side, a further 10 to 15 minutes.
4. Add the tomato paste, cola and Worcestershire to the pot. Bring to a boil then reduce heat to a low simmer. Place the lid on the pot and cook for 4 hours.
5. Remove lid to allow sauce to start to reduce, and cook brisket a further 2 hours or until completely tender.
6. Remove brisket from the pot, shred with a fork and return to the pot. Stir brisket into the pot sauce then serve.

Nutrition

Per serving: 356 Calories; 99.4 Calories from fat; 11.1g Total Fat (3.3g Saturated Fat; 5.6g Monounsaturated Fat;) 129mg Cholesterol; 855.1mg Sodium; 19.4g Total Carbohydrate; 1.7g Dietary Fiber; 43.8g Protein; 4.7mg Iron; 905.9mg Potassium; 0.5mg Riboflavin; 9.9mg Niacin; 1.1mg Vitamin B6; 3.7mcg Vitamin B12; 11mg Zinc; 30.3mcg Selenium; 180.3mg Choline

This recipe is an excellent source of Protein, Riboflavin, Vitamin B6, Vitamin B12, Iron,, Selenium, Zinc, Choline; and a good source of Potassium.

Attribution

Recipe and photo used with permission from: Texas Beef Council