Rembrandt Brisket

1. 1

   Dice the peppers and onion Add a little olive oil to the sauce pan and when hot add the peppers and onion.

2. 2

   Saute until onion begins to get soft.

3. 3

   Add the ketchup and brown sugar and crushed garlic to the sauce pan and continue to stir until the brown sugar is melted.

4. 4

   Add a few dashes of Worcestershire sauce to the pot, stir until hot and set aside.

5. 5

   In a large crock pot place the brisket, potatoes already halved and the carrots, cut into slices.

6. 6

   Pour the can of cola over the brisket and then pour the sauce that you prepared earlier onto the brisket.

7. 7

   Cover and cook on low setting for 8-10 hours.

8. 8

   Refrigerate when done.

9. 9

   You know it is done when the meat is tender all the way through with a fork.

10. 10

    The next day slice the meat thinly across the grain and put back into the sauce into a roasting pan.

11. 11

    Roast in the oven on a 400 degree oven for 30 minutes or until hot.

12. 12

    Serve with the potatoes and carrots from the pot, you may want to add some rice or couscous to the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.