Beef brisket slider sandwiches with ranch dressing

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 815, total fat 51 G., saturated fats 18 G., proteins 40 G., carbohydrates 47 G., fiber 4 G., cholesterol 167 mg, sodium 1047 mg, sugar 15 G.

Trisha Yearwood braises beef brisket in Coke, then slices it thinly and serves it on mini buns with homemade ranch dressing. "You can cook the brisket in a slow cooker or in a Dutch oven, like I do. The secret is in the braising time: the key is to take your time," says Trisha.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beef brisket

1 tsp onion powder
0.5 tsp paprika
1/8 tsp ground allspice
1 beef brisket (brisket) weighing 1.3 kg.
2 tbsp. l. olive oil
2 bay leaves
2 onions, cut into large slices
2 carrots, cut into large slices
1 can (425 g) diced tomatoes
2 tbsp. cola
12 pretzel-flavored sliders
Homemade Ranch Dressing
Pickled Jalapeño Rings

Homemade Ranch Dressing

1 cup Greek yogurt
1/4 cup mayonnaise
1 tablespoon brine from a jar of pickled jalapeños, optional
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
2 tablespoons chopped fresh chives
1 tsp onion powder

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position a rack at the very bottom of the oven. Preheat the oven to 160°C.
In a small bowl, combine the onion powder, paprika, allspice, 2 teaspoons salt, and 1 teaspoon black pepper. Rub the spice mixture all over the brisket.

Heat a large Dutch oven over medium-high heat. Add the oil, then the brisket. Sear on all sides until golden brown, about 7 minutes. Arrange the bay leaf, onion, and carrot around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and simmer until the meat is very tender, about 3 hours.
Remove the lid from the pan and let the meat and vegetables sit in the juices until the steam stops, about 30 minutes. Slice the brisket against the grain into 0.5 cm thick slices.
Serve brisket slices on buns with homemade ranch dressing and pickled jalapeños.

Homemade Ranch:
In a small bowl, combine the yogurt, mayonnaise, and brine, if using. Add the parsley, dill, green onions, and onion powder and mix until smooth.

Categories:

recipe / Calorie content of prepared meals / Oven / Dinner / Main courses / Meat / Fast food / Sandwiches / Trisha Yearwood

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