Rembrandt Brisket Recipes
REMBRANDT BRISKET
Make and share this Rembrandt Brisket recipe from Food.com.
Provided by Rembrandt
Categories Roast Beef
Time 10h20m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Dice the peppers and onion Add a little olive oil to the sauce pan and when hot add the peppers and onion.
- Sauté until onion begins to get soft.
- Add the ketchup and brown sugar and crushed garlic to the sauce pan and continue to stir until the brown sugar is melted.
- Add a few dashes of Worcestershire sauce to the pot, stir until hot and set aside.
- In a large crock pot place the brisket, potatoes already halved and the carrots, cut into slices.
- Pour the can of cola over the brisket and then pour the sauce that you prepared earlier onto the brisket.
- Cover and cook on low setting for 8-10 hours.
- Refrigerate when done.
- You know it is done when the meat is tender all the way through with a fork.
- The next day slice the meat thinly across the grain and put back into the sauce into a roasting pan.
- Roast in the oven on a 400 degree oven for 30 minutes or until hot.
- Serve with the potatoes and carrots from the pot, you may want to add some rice or couscous to the side.
Nutrition Facts : Calories 1997, Fat 150.9, SaturatedFat 60.7, Cholesterol 413.9, Sodium 1048.6, Carbohydrate 58.1, Fiber 2.2, Sugar 52.1, Protein 98.3
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