Cola Braised Brisket WPTN

One way to enjoy a Brisket the has range

MARINADE: 5hr || PREP: 2 hr 30mins || COOK: 3hrs || 2nd COOK: 10mins

Brisket & Marinade

  • 1 Large Brisket Point (Cut into 3 about 1 1/2 in thick pieces)

  • 2 Navel Oranges cut in Slices

  • 1 20oz Coca Cola

  • 3 Tbsp Soy sauce

  • 1 1/2 Tbsp Sriracha

  • 1 Tbsp Sesame Oil

  • 1 Yellow onion Sliced in Half Moons

  • 10 Garlic Cloves loosely chopped

  • 2 Tbsp Garlic Powder

  • 1 Tbsp Kosher Salt

  • 1 1/2 Tbsp Fresh Cracked Black Pepper

Corn de Gallo

  • 4 Corn Cobs (corn cut off cob)

  • 1 Red Bell Pepper Diced

  • 1 Poblano Roasted (Skin Removed) Diced

  • 1 Champaign Mango Diced

  • 1 Clove Garlic Diced

  • Juice of 1 Lime

  • 1/2 Tbsp Honey

  • 1 Tbsp Olive Oil

  • 1/2 Tbsp Kosher Salt

  • 1 Tsp Garlic Powder

  • 1/2 Tsp Cumin

  • 1/2 Tsp Black Pepper

  • Pinch of Cayenne Pepper

Creamy Cabbage

  • 1/3 Green Cabbage finely Sliced

  • 5 Green Onion Tops (green part) thinly sliced

  • 1 Tsp Lime Juice

  • 3 Tbsp Mexican Crema

  • Kosher Salt to taste

Quesadilla Assembly

  • 2 Flour Tortillas (Ideally Fresh)

  • 1/3 Cup Shredded Monterrey Jack Cheese

  • 1 Tsp (or so) Salted Butter

  • Flake Salt

Notes:

  1. Served with Salsa Verde too!

  2. Great as a taco of course as well, or burrito meat :)

Marinade the Brisket

  1. Double layer two plastic shopping bags, or take a 2 gallon zip lock and place it in a high walled 9x13in metal or glass backing pan (this helps prevent messy leaks in the fridge)

  2. Place the meat, the onions, the oranges (squeezing each as you add them), the garlic, cola, soy sauce, sesame oil, sriracha, and seasonings to the bag

  3. Massage the meat and throughly mix the marinade around in the bag

  4. Wrap tightly and place in the fridge for 2.5hrs

  5. Massage the meat once again, flipping it over in the bag and return to the fridge for the remaining 2.5hrs

Grill Meat & Reduce Marinade

  1. Heat a grill to high (but only half of the burners)

  2. Remove the meat from the marinade, pulling off any onions or garlic that might have stuck to it (save the marinade)

  3. Salt the meat generously with kosher salt on both sides

  4. Place the meat on the high heat side, searing on both sides about 4mins or so

  5. Once the meat has good grill marks move it to the cool side of the grill and reduce the heat to medium/medium high

  6. Close the lid and cook for 1 hr

  7. Flip the meat after an hour and cook for an additional hour (we are looking for a dark burnt bark)

  8. After two hours, wrap the meat pieces individually in tin foil and return to the grill for the last hour of the cook

  9. Meanwhile remove the oranges from the marinade squeezing out even more juice as you do, and place the rest of the liquid and contents into a medium sauce pan

  10. Place the sauce pan under medium high heat and bring to a boil

  11. Skim off impurities that rise once the mixture is boiling, and continue cooking for about 20mins

  12. When the meat is done remove from the grill and allow to cool for about 20mins in the foil (can time to match with the above marinade cook time)

  13. Remove the meat from the foil and Cut the meat on the grain into 1in wide strips, then against the grain in 1/4in or thinner slices

  14. Grab some onions, garlic, and juice from the reduced marinade and toss over the sliced meat

  15. This mixture is ready for quesadillas, tacos, burritos, tortas, and more!

Make the Corn de Gallo & Creamy Cabbage

  1. While the meat is on the cool side of the grill you can work on the sides

  2. In a large bowl place the cut Corn, the diced Roasted Poblano Pepper, diced Red Pepper, and diced Mango

  3. In a separate small bowl squeeze the juice of the lime over the diced Garlic and allow to sit for about 5mins to reduce the alison in the garlic

  4. Mix the honey, olive oil, and seasonings into the garlic and lime mixture making a dressing, adjust to taste

  5. Toss the dressing over the veggies, and add additional lime, salt, honey, or cayenne pepper to your liking

  6. For the Creamy cabbage

  7. Simply place the sliced cabbage in a bowl and toss with the lime, salt, and crema

  8. Top with the green onions and enjoy!

Assemble and Griddle Quesadilla

  1. Heat a sauté pan under medium heat, melting the butter inside it

  2. Meanwhile take one tortilla and place the bulk of the cheese a top it

  3. Next place the meat mixture over the cheese in an even layer

  4. Add the remainder of the cheese and a little bit of salt, then top with the second tortilla

  5. Add to the hot pan when the butter is melted, and toast until golden brown on both sides

  6. Remove from the heat and cut in quarters topping with some extra salt, a squeeze of lime, and whatever else you like

  7. Serve beside the Corn de Gallo and Creamy Cabbage as well as Salsa Verde

Notes

  1. Try once with only off heat cooking and no char

  2. Marinade could use whole coriander seeds & a dried red chili

  3. A nice dip for the dilla is also 50-50 mix of Salsa Verde and Mexican Crema