Tangy Beef Brisket


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This tangy, tender brisket will keep you kitchen cool during those hot summer months!

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Time needed

10 min preparation + 6 hour cooking


  • 1 fresh beef brisket (3 lbs.)
  • 1 C. chili sauce
  • 1 C. cola
  • 1 envelope onion soup mix
  • 1 Tbs. cornstarch
  • 1 Tbs. cold water

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Cut brisket in half and place in a 5-quart slow cooker. Combine the chili sauce, cola and soup mix; pour over brisket. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with gravy.

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