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Tangy Tender Beef Brisket

 Tangy Tender Beef Brisket
“This fork-tender dish will keep your kitchen cool in hot summer months.” —Stephanie Strong, Mt. Juliet, Tennessee
7 ServingsPrep: 10 min. Cook: 6 hours

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Yield: 7 servings (2 cups gravy).
Nutritional Facts: 5 ounces cooked beef with 1/4 cup gravy equals 309 calories, 8 g fat (3 g saturated fat), 83 mg cholesterol, 940 mg sodium, 16 g carbohydrate, trace fiber, 40 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.