Al Forno’s Slow-Cooked Brisket
Our friend Al Forno in Colorado posted a photo of his slow-cooked brisket and I texted to see if he’d share the recipe. A local friend, Poulet en Crote, had a birthday coming up and we had invited her over for dinner and a movie. Seemed like a perfect time to put Al’s recipe to the test. Along with the roasted vegetables Ditilini prepared, dinner was a hit, and so was the “movie” (two back-to-back episodes of Reacher on Amazon Prime).
Slow-Cooked Brisket
Ingredients
- 3-4 lb lean beef brisket
- 12 oz can Classic Coke
- 1 envelope Lipton onion soup mix
- 12 oz bottle Heinz Chili Sauce
Directions
Mix coke, soup mix and chili sauce, pour over brisket in a roasting dish or Dutch oven. Cover with foil and seal tightly (or place the lid on the Dutch oven if you’re using that). Bake in pre-heated 250°F oven for 5 hours.
Notes
I used a 4 lb brisket, fat side up. I cooked it for 4 hours, removed the brisket from the liquid and sliced it on a cutting board, then put it back in the roasting dish and cooked it for another hour, again covered tightly with foil, this time at 300°F. We served our brisket directly from the roasting dish, as shown. You can also arrange the sliced brisket on a plate and spoon some of the cooking juices over it.
Ditalini, about an hour before dinner, placed halved small potatoes and carrots in another roasting ditch, brushed them with olive oil, sprinkled them lightly with salt & pepper, and roasted them at 425°F for about an hour. We have two ovens, so it was no problem. If you have one oven, the cooked brisket will stay warm if you leave it in the covered roasting pan or Dutch oven while you roast the veggies.
