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1
In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
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2
Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
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3
Preheat the oven to 350u00b0F
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4
In a large enameled cast-iron casserole, heat the oil.
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5
Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
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6
Reduce the heat to moderate and add the onions.
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7
Stir well, cover and cook, stirring, until softened, about 15 minutes.
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8
Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
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9
Transfer to a bowl.
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10
Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
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11
Add the brisket and any juices and spread the onions and carrots around the meat.
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12
If necessary, add enough water to half-submerge the brisket in liquid.
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13
Cover tightly and braise in the oven for 2 1/2 hours.
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14
Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
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15
Raise the oven temperature to 425u00b0F
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16
Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
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17
Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
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18
Check every 20 minutes; if necessary, add water so the meat is half submerged.
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19
Remove from the oven and let stand for 15 minutes.
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20
Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.
