Grandma Selma's Brisket

Source: original recipe from Food and Wine, recipe by Russ Pillar
adapted by

1/3 cup light brown sugar (I used a little less!)
2 tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground white pepper
1 5-pound beef brisket, trimmed
3 tablespoons vegetable oil
4 large onions, sliced 1/2 inch thick
2 pounds carrots, cut diagonally 1/8 inch thick
2 cups Coca-Cola
1 28-ounce can crushed tomatoes
1/4 cup ketchup

Preheat the oven to 300°.

Put the brisket, fat side down, in a large, heavy baking casserole. Add the onions and carrots.

In a bowl, mix all the ingredients. Then pour the sauce over the vegetables and brisket, cover tightly with foil and braise for about 3 hours.

Transfer the brisket to a cutting board, slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat and cook uncovered for 1 hour, or until the meat is fork-tender. Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve.