Categories: Sandwiches
Ingredients
- For the Brisket:
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/8 tsp ground allspice
- Kosher salt and black pepper
- 3 lb. brisket
- 2 tbsp. olive oil
- 2 bay leaves
- 2 onions, cut into large chunks
- 2 carrots, cut into large chunks
- 15 oz. can diced tomatoes
- 2 cups cola
- 12 pretzel slider buns
- Pickled jalapenos, for topping
- For the Ranch dressing:
- 1 cup plain Greek yogurt
- 1/4 cup mayo
- 1 tbsp. pickled jalapeno juice
- 2 tbsp. each chopped fresh parsley, dill and chives
- 1 tsp onion powder
Directions
-
Position a rack in the lowest part of the oven. Preheat the oven to 325. Make the brisket: Mix together the onion powder, paprika, allspice, 2 tsp salt and 1 tsp pepper in a small bowl. Rub the spice mix all over the brisket.
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Heat a large Dutch oven over medium-high heat. Add the olive oil and then the brisket. Sear on all sides until a deep golden brown, about 7 minutes. Nestle the bay leaves, onions, and carrots around the brisket. Pour in the tomatoes and cola and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
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Meanwhile, make the ranch dressing: Mix together the yogurt, mayo, and pickled jalapeno juice in a small bowl. Add the parsley, dill, chives and onion powder and mix until combined. Refrigerate until ready to serve.
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Uncover the pot; let the meat and veggies rest in the juices for about 30 minutes. Remove the brisket and slice against the grain into 1/4-inch thick slices. Serve the brisket on pretzel buns with the ranch dressing and pickled jalapenos.