Step 1

Combine paprika, garlic powder, salt and pepper in a small bowl. Rub all over brisket, covering both sides.

Step 2

Heat a few Tbsp olive oil in a large, deep pan such a dutch oven over medium-high heat. Sear brisket on both sides until deep brown and caramelized. Remove brisket from pan and set aside.

Step 3

Add onions, celery and carrots. Cook for 5-7 minutes and then add garlic. Cook another 3-5 minutes, until very soft.

Step 4

Add tomato paste and cook for 1-2 minutes. Add wine, cola, canned tomatoes and 1-2 cups water. Bring to a boil.

Step 5

Place brisket back into liquid and reduce heat to low-medium (or place into an oven preheated to 300 degrees).

Step 6

Cook for 3-4 hours, until brisket is tender. Allow to cool.

Step 7

Remove brisket from liquid. Either slice the brisket using a sharp knife against the grain or, using two forks, shred brisket.

Step 8

Meanwhile, take the cooking liquid and place into a blender or food processor. You can also use an immersion blender. Blend until sauce is smooth and sweet.

Step 9

Place brisket back into liquid and reheat for serving, or place into fridge for up to 2 days.

Step 10

Serve on top of latkes, on top of burgers, as sliders or sandwiches or in taco shells if desired.