I’ll never forget the first time I enjoyed this marvelous and mouth-watering dish. I was pregnant with my first. It was a holiday, and my aunt Gloria made brisket for our family party. The brisket was a hit – particularly with my cousin Amy who was 9.5(!!) months pregnant and with me, who was 4 months along
The following morning, I woke up c-r-a-v-i-n-g the brisket for breakfast. Fortunately, my aunt had made so much of it that I knew there were plenty of leftovers in the refrigerator. My mouth was watering, and my baby was kicking in anticipation of enjoying another round of the ambrosial brisket. Needless to say, this little momma was none too happy to find out that my husband and my cousin Joey had scarfed down the entire two pounds during a 4 A.M. “snack” during a marathon video gaming session! So, yeah – that was 17 years ago, and I’ve almost forgiven them.
In any case, I adopted this amazing recipe, making a few minor changes throughout the years that made it a bit easier to fit into my busy lifestyle. Are you surprised that her secret ingredient is a can of Coca-Cola? The sugar in the soda will tenderize the meat and add a wonderful sweetness; and before you ask, for those reasons, do not use Diet Coke.
While the brisket may take a couple hours to cook, you will only spend 5 minutes getting it in the oven or slow cooker, and then you can step away and enjoy the tantalizing aromas coming from your kitchen. Brace yourself for a life-changing brisket. It’s the best of the best.
Consider yourself warned: hide the leftovers!
- 1 (3- to 4) pound beef brisket
- 1 (1-ounce) envelope onion soup mix (my favorite is Lipton Onion Soup Mix)
- 1 (12-ounce) bottle Heinz Chili Sauce
- 2 cups ketchup
- 1 (8-ounce) package of sliced mushrooms, optional
- 1 (8-ounce) can of Coca-Cola
- Preheat the oven to 300°F.
- Place the brisket in a disposable pan or slower cooker.
- Sprinkle the onion soup mix over the brisket, and top with the chili sauce and ketchup.
- Add the mushrooms, if using, pour the Coca-Cola over everything, and add 1⁄2 cup of water.
- Bake the brisket covered in the oven for 4 hours at 300°F or in the slow cooker on low for 6 hours, until the meat is very tender.
- Remove the brisket from the oven or slow cooker, and let the brisket come to room temperature before slicing. This takes about 30 minutes.
- Cut the brisket against the grain before serving.
- Keep fat on the brisket to flavor while cooking and trim off when finished and slicing.
- Make sure to cut against the grain, the butcher will show this to you (tip for all beef).
- Do not use Diet Coke..only regular Coke.
- If you want extra sauce for gravy, you can add ½ cup water after 2 hours of cooking to the bottom of the pan.
Just started following your blog. Thank you! Your recipes look wonderful! What size bottle of ketchup do you use in this brisket recipe?
Hi Terri. Great question, I will add to the recipe. I use a 32 oz bottle of Ketchup, the great thing about this recipe is that it’s pretty “fool proof” if you add too much or too little ketchup it will still be great. But, make sure to use the Heinz Chili Sauce. Just need to be sure brisket is tender and has enough liquid in pan when baking. Enjoy!!
I make this recipe the day before. Let cool put in refrigerator overnight. The next day the fat can easily be removed off the top of the gravy. I then add a couple is evelopes of brown gravy mix. Maybe add a little bit of water if to thick. Enjoy with plenty of Italian bread. Fantastic.
We hadn’t found the perfect brisket recipe yet…and maybe that’s finally changed! Looking forward to giving it a try.
Wow that looks delicious! We are moving towards a more plant based diet, so instead of meatless Mondays we eat meat on Mondays 😆 I’ll have to save this for a Monday recipe!
My mouth is watering! Looks absolutely perfect! Saving this for sure! XO
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I don’t want to use Coke! Any suggestions for a substitute? Sounds great except for the addition of coke.
Hi Loretta- Thanks for the question. Yes you can use a bottle of beer (and non- flavored brand)instead of Coke. They both will tenderize the brisket during cooking.
Can I use any soda besides coke?
Hi Dianne- I would suggest either using regular coke or a can of beer. Enjoy! Karen
We met you at Mommy Con Chicago probably 7-ish years ago, you had a super easy mac and cheese recipe you showed and a chicken recipe that you handed out, we tried the chicken recipe, it was easy and delicious, and I fell in love with your website. I have been following you and trying your recipes ever since. This brisket recipe is one I use every time I make brisket, it’s super easy (THANK YOU) and my husband thinks he’s at a fine dining restaurant every time I make it! I brag to all my friends when I make your dishes so they will try your recipes too!
Hi Samantha- That has to be one of the best messages that I have gotten (and on my birthday!). Thank you so much for the message and for spreading the word. I hope you get the cookbook coming out, I am sure you will love some of the new recipes in there!!! The brisket recipe is soooo good and your house smells like you are wrapped in comfort for days. Happy Cooking! Karen
Love your brisket recipe Karen.
That’s how I used to make brisket 50 years ago.
It’s still delicious.
Thanks for all you do in spreading great and easy recipes.
I’ve always wondered if there’s someway to add some garlic to the brisket that will not change things for the worse, but maybe enhance the flavors?
What are your thoughts on this Karen?
Love your work!