RECIPE FROM PAT BRANNING’S NEW COOKBOOK: SOUTHERN TRADITIONS (click here to purchase the book)
Served sliced thin against the grain or shredded on a bun with creamy coleslaw. They make great little sliders for parties, can be easily cooked ahead and re-heated. Top with a slice of red onion and a few pickles.
2 tablespoons packed light brown sugar
1 tablespoon salt
1 tablespoon sweet paprika
1 teaspoon dry mustard
2 teaspoons onion powder
1 teaspoon freshly ground black pepper
1 (4 pound) beef brisket, trimmed
2 tablespoons vegetable oil
2 onions, thinly sliced
2 cups Coca-Cola (do not use diet)
1 (28 ounce) can crushed tomatoes
Combine brown sugar, salt and pepper, paprika, dry mustard and onion powder in a small bowl. Rub mixture all over brisket.
Sear brisket in a large pot on all sides over medium-heat until browned on all sides, turning with tongs. Transfer to slow cooker. Add the 2 cups Coca-Cola and the crushed tomatoes. Place onions on top of brisket. Cover and cook on low until meat is fork tender, 7 to 8 hours.
Transfer to a cutting board and allow to rest 20 minutes. Slice against the grain or shred. Add some crunch onion rings for a well-rounded meal. Serves 8-10.
CREAMY APPLE COLESLAW RECIPE
2 bags tri-color coleslaw
1 1/2 cup mayonnaise
1/3 cup sugar
3 tablespoons cider vinegar
Kosher salt and freshly ground black pepper to taste
1 Vidalia or other sweet onion, chopped
2 Granny Smith apples, peeled and sliced into julienne pieces
1 teaspoon celery seed
Whisk together mayonnaise, sugar, vinegar salt and pepper and celery seed until thoroughly combined.
Combine all ingredients in a large bowl and completely coat with the dressing. Refrigerate before serving.