Tangy Tender Beef Brisket Recipe
Tangy Tender Beef Brisket Recipe photo by Taste of Home

Tangy Tender Beef Brisket Recipe

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“This fork-tender dish will keep your kitchen cool in hot summer months.” —Stephanie Strong, Mt. Juliet, Tennessee
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES:7 servings
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES: 7 servings


  • 1 fresh beef brisket (3 pounds)
  • 1 cup chili sauce
  • 1 cup cola
  • 1 envelope onion soup mix
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Nutritional Facts

1 each: 309 calories, 8g fat (3g saturated fat), 83mg cholesterol, 940mg sodium, 16g carbohydrate (11g sugars, trace fiber), 40g protein


  1. Cut brisket in half and place in a 5-qt. slow cooker. Combine chili sauce, cola and soup mix; pour over brisket. Cover and cook on low for 6-7 hours or until meat is tender.
  2. Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
  3. 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. Yield: 7 servings (2 cups gravy).
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Tangy Beef Brisket in Simple & Delicious June/July 2010, p63

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Feb. 23, 2012

"This was fantastic! My picky teenagers loved it!"

Reviewed Mar. 14, 2011

"Easy to make. I used 12 oz of both cola and chili sauce instead of 8 oz."

Reviewed Jan. 27, 2011

"Loved the flavor and the beef was so tender"

Reviewed Jul. 7, 2010

"Easy to make but the flavor wasn't that good.

There are better recipes out there."

Reviewed Jun. 29, 2010

"Tastes great!"

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