Ingredients
- 1 (4 1/2 to 5-lb) first cut (flat) beef brisket, at room temperature
- 1 Tbsp plus 1/2 tsp kosher salt, divided
- 2 Tbsp vegetable oil
- 1 (14-oz) bottle balsamic vinegar ketchup (such as Heinz)
- 1 (12-oz) bottle cane-sweetened cola (such as Coca-Cola)
- 1 1/2 c lower-sodium chicken broth
- 1 (1-oz) envelope dry onion soup and dip mix
- 1 Tbsp herbes d Provence
- 6 medium carrots, halved and cut into 4-in lengths
- 1 large yellow onion, finely chopped
- 4 medium parsnips, halved and cut into 4-in lengths
- 2 Tbsp bourbon
- 2 Tbsp fresh thyme leaves
Preparation
Step 1
1. Preheat oven to 325F. Sprinkle both sides of brisket with 1 Tbsp of the salt and 1 1/2 tsp of the pepper. Heat oil in a Dutch oven over medium-high. Add brisket, and cook until deeply browned, 5 to 6 min on each side. Transfer brisket to a plate.
2. Stir together balsamic vinegar, ketchup, cola, chicken broth, onion soup mix, and herbes de Provence in a large bowl. Pour slowly into Dutch oven, and stir and scrape to loosen browned bits from bottom of Dutch oven. Return brisket and any juices to Dutch oven. Bring to a boil over medium-high, and cover with foil followed by a tight-fitting lid. Transfer Dutch oven to prepared oven.
3. Bake 2 hr. Turn brisket over. Tuck in carrots and parsnips, and sprinkle onion into liquid around edge of brisket. Replace foil and lid, and continue baking until brisket is fork tender, about 1 hr.
4. Use a slotted spoon to transfer brisket, carrots, and parsnips to a serving platter. Cover with foil to keep warm. Puree cooking liquid in Dutch oven wit an immersion blender to make gravy. Simmer gravy over medium until heated through. Stir in bourbon, and sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
5. Slice brisket. Spoon some of the hot gravy over brisket and vegetables and sprinkle with thyme. Serve remaining gravy in serving dish on table.