Ingredients
1 piece brisket (4 to 5 pounds)
Salt and pepper
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried thyme
2 cloves garlic, minced
1/4 cup yellow mustard
2 shallots, minced
1 1/4 cup olive Oil
1 cup cola
2 large onions, thinly sliced
2 cups coarsely chopped tomatoes
2 to 4 carrots
2 bay leaves
1/2 bottle red wine
4 cups stock
Preparation
Sprinkle with salt and pepper. Make a paste of the oregano, thyme, garlic, mustard, and olive oil. Spread over both sides of brisket. Pour cola on and around brisket. Let stand at room temperature for 1 hour.
Preheat the oven to 300°. Put half the onions in botton of roasting pan, and place brisket on top. Pour in wine and stock, ensuring enough liquid to completely submerge onions. Cover with remaining onions, shallots, bay leaves, and carrots, and then with tomatoes. Cover pan tightly with foil. Bake 3 1/2 to 4 hours, basting every hour with accumulated juices. Cook uncovered for last 30-45min. Internal temperature should reach 165, and not get above 180, before removal. Remove brisket and tomato mixture to a platter. Degrease pan juices and pour over meat.
Refrigerate overnight for easy slicing. Slice and reheat with tomato mixture and pan juices and serve. If slicing same day, let brisket sit at room temperature for at least 1hr prior.
