Braised Brisket

Yesterday Alex and I visited William Sonoma and tasted the most wonderful brisket. They sell a jarred sauce for cooking brisket.. for $15. I can't justify paying more for the sauce than the meat itself. So I read the list of ingredients, took mental notes, and headed to the grocery store. We already had most of these ingredients on hand, so this was actually a budget friendly meal. I served it with roasted carrots, parsnips, and brussels sprouts.

Brisket

Canola oil

1 large onion, sliced thin

2 tsp coriander

2 Tbsp cocoa powder

1/4 cup tomato paste

1 (28 oz) can of crushed tomatoes

1 (12 oz) can of diced tomatoes

1/4 cup of Coke

3 Tbsp fresh lemon juice

2 Tbsp lime juice

2 Tbsp apple cider vinegar

4 Tbsp brown sugar

Preheat the oven to 350 degrees.

Sprinkle salt and pepper over the meat, I always rub my spices into the meat to make sure it sticks. Heat canola oil in a dutch oven over medium heat, add the meat. Turn to brown all sides. Remove from the dutch oven and set aside. Add the onions to the pot, using more oil if needed. Lower the heat to keep the onions from burning. Cook until golden and caramelized, about 10 to 15 minutes. Add the tomato paste, stir until the paste 'melts' together with the onions. Add the cocoa and coriander, stir until combined. Add the cans of crushed and diced tomato. Add the cola, brown sugar, apple cider vinegar, lemon and lime juice. Stir together. Turn the heat to low and allow the sauce to simmer for about 15 minutes to develop the flavors. Add the brisket back to the dutch oven, submerge in the sauce, cover and place in the preheated oven, cook for 2 1/2 hours, braising about every hour.