Combine garlic, onion, ancho and salt to make a dry rub. Coat the brisket flat well on both sides with the seasoning, rubbing it in well.
Add olive oil to a heavy bottomed enameled cast iron pot or dutch oven and heat over medium high flame.
Once warmed, place the brisket flat into the pot to brown thoroughly, leaving at least 10-15 minutes before flipping. Turn the flat and brown the other side. A further 10-15 minutes.
Add the tomato paste, cola and Worcestershire to the pot. Bring to a boil then reduce heat to a low simmer. Place the lid on the pot and cook for 4 hours.
Remove lid to allow sauce to start to reduce, and cook brisket a further 2 hours or until completely tender.
Remove brisket from the pot, shred with a fork and return to the pot. Stir brisket into the pot sauce then serve.
Nutrition information per serving: 356 Calories; 99.4 Calories from fat; 11.1 g Total Fat (3.3 g Saturated Fat; 5.6 g Monounsaturated Fat;) 129 mg Cholesterol; 855.1 mg Sodium; 19.4 g Total Carbohydrate; 1.7 g Dietary Fiber; 43.8 g Protein; 4.7 mg Iron; 905.9 mg Potassium; 0.5 mg Riboflavin; 9.9 mg Niacin; 1.1 mg Vitamin B6; 3.7 mcg Vitamin B12; 11 mg Zinc; 30.3 mcg Selenium; 180.3 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Vitamin B6, Vitamin B12, Iron,, Selenium, Zinc, Choline; and a good source of Potassium.