This brisket is fork-tender and so delicious! A modified version of an old family recipe, it has become our favorite brisket dish on special occasions. I usually serve this with challah, but any bread will work to soak up the sauce, as would rice.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until vegetables start to become tender, about 8 minutes. Spread vegetables into the bottom of a large, deep baking dish, retaining olive oil in skillet.

  • Combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and cayenne pepper in a resealable plastic bag. Pat brisket dry with paper towels and rub spice mixture all over the meat.

  • Sear seasoned brisket in skillet over medium-high heat on all sides until browned and spice rub has formed a crust, about 2 minutes per side. Lay the seared brisket on top of the vegetables in the baking dish.

  • Pour 1/2 cup cola soft drink into the hot skillet; scrape up and dissolve any browned bits of food on the bottom of the skillet. Pour hot cola and pan drippings over the brisket; pour remaining cola over meat. If cola does not cover meat, pour in enough water to cover. Drizzle lemon juice into the dish.

  • Cover dish and bake in the preheated oven for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and cook until meat is very tender, about 3 more hours. Remove brisket and let rest for at least 15 minutes before slicing.

Editor's Note:

The nutrition data for this recipe includes the full amount of the rub ingredients. The actual amount of the rub consumed will vary.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

646.9 calories; 45.5 g protein; 32.3 g carbohydrates; 147.5 mg cholesterol; 4750 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2015
extremely delicious and tender I followed the directions to and I would love to make this again Read More
(3)

Most helpful critical review

Rating: 2 stars
07/15/2019
First time cooking with Coke. I must say I'm not a fan of the sweetness and the thick molasses-like sauce that coated everything (also was a nightmare to clean.) Not a bad recipe in itself just not my taste. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
12/07/2015
extremely delicious and tender I followed the directions to and I would love to make this again Read More
(3)
Rating: 4 stars
12/07/2015
extremely delicious and tender I followed the directions to and I would love to make this again Read More
(3)
Rating: 5 stars
12/26/2016
I was a tad wary of this recipe. I'm not from the South so cooking w/ Coca Cola seems foreign. And the dry rub had cinnamon nutmeg and cloves which seemed a bit unusual. That said I followed the recipe faithfully and it was very good. I trimmed the brisket by hand once I had it home so much of the excess fat was gone. Also I did sear the meat with dry rub in a cast iron skillet 2 minutes / side and I think that is an important part of the recipe. The process forms a crust on the meat. I extended the cook time an hour - so a total of five hours and for the last hour I removed the cover. The result was a flavorful fork tender brisket that everyone enjoyed. Read More
(2)
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Rating: 5 stars
04/11/2013
I made this dish for Christmas this year and everyone loved it. I did do a few things differently. I did not add the carrots celery or lemon juice but it came out wonderful. I had a huge brisket so I ended up cutting it in half and putting half in the slow cooker and half in the oven in the pampered chef deep covered baker. The one in the baker was better but both were good. Even with how much meat I had there was enough of the rub. The meat just fell apart when we went to cut it. This was fine because we server it over rice. I am going to try this again with a beef roast tonight. This is a great dish. The left overs were good as left overs but not as good as the first night. Sorry I did not take photos of it. Next time I make it as a brisket I'll take photos. Read More
(1)
Rating: 2 stars
10/03/2017
The aroma was lovely but the cinnamon in the dry rub was overpowering. I didn't find the brisket overly tender. In fact although there was plenty of liquid the meat was actually a bit dry. I didn't know if I should remove the fat cap so I left it on and cooked the meat fat-up (to allow juices to flow into the meat). Not sure if I should have removed it. Read More
Rating: 4 stars
05/06/2019
We just made it and it was very good with a slight adjustment for next time. We made a 2 lb not 4 lb brisket. The kosher salt was cut in half but was still too salty for our taste. And we used Diet Coke and that was great! Read More
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Rating: 5 stars
11/26/2019
Delicious and incredibly tender. I added some garlic powder to the rub because we love garlic in everything but I m sure it would have been divine without it. Read More
Rating: 5 stars
05/25/2014
I had reduced the amount of salt because the last two times I made it the veggies were bitter Read More
Rating: 2 stars
07/15/2019
First time cooking with Coke. I must say I'm not a fan of the sweetness and the thick molasses-like sauce that coated everything (also was a nightmare to clean.) Not a bad recipe in itself just not my taste. Read More
Rating: 5 stars
02/03/2020
Not difficult to make just need the tome for cooking. Brisket came out so tender. Good flavor. Will definitely make this again. Read More