Rico’s Beef Brisket
Ingredients
- 5 to 6 pound brisket
- 3 large oranges
- 1 large onion
- 4 to 5 roma tomatoes
- 2 large parsnips
- 2 large carrots
- 3 stalks of celery
- 6 to 8 large cloves of garlic
- 1 small can tomato paste 4 oz
- 12 oz Coke16 oz Chicken Broth
- 12 oz beer Dark or Amber
- 2 heaping tablespoons brown sugar
- 2 heaping tablespoons each dry Oregano and Thyme
- Paprika
- Olive oil
- Salt & Pepper
Instructions
- Generously salt and pepper your brisket and sear it in a pan coated with olive oil. The brisket should be browned on both sides. Remove from panand set aside.
- Deglaze the pan with chicken broth to get all the little bits and set aside.
- Peel carrots & parsnips
- Smash garlic cloves no need to mince or chop.
- Cut onions and tomatoes in chunks
- Squeeze oranges into baking pan then cut up 2 or 3 halves and add to pan
- Add the rest of the ingredients and liquid and mix in the pan.
- Make room in pan for brisket & place in center of pan.
- Generously sprinkle paprika over the top of the brisket
- Cover with aluminum foil and place in preheated 300 degree oven for 4 hours.
- After cooking remove and check to make sure the brisket is tender. If not quite ready then cover again and put back in oven for another 30 mins to 1 hour.
- When done, remove brisket from pan and set aside on a sheet pan to cool then cover and place into the refrigerator
- Strain all liquid into a pan or pot and skim off fat.
- Reduce liquid by at least half. If you have time, you can place liquid into the refrigerator overnight uncovered before reducing to let it cool and then skim off the fat easily..
- After it has reduced taste it and adjust seasoning to taste. The sauce should thinly coat the back of a spoon then you know it’s done
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