If you were watching Midday -- or heard about this from a friend -- we know you're looking for this recipe.
Bill Sirmon is here every first Friday of the month, but this time he may have outdone himself with his Coca-Cola Brisket.
- 4 to 6 pound beef brisket, visible fat untrimmed
- 1 12-ounce can Coca-Cola
- 1 envelope dried onion soup mix (yes, seriously)
- 1 cup bottled chili sauce (may substitute ketchup)
- To make the Coca-Cola Brisket in your slow cooker, see the Slow Cooker Variation below. To make the Coca-Cola Brisket on the stovetop, preheat the oven to 325°F (162°C).
- Pat the brisket dry with paper towels, if desired, to remove any moisture. Place it in a nonreactive roasting pan or a glass baking dish just large enough to fit the brisket.
- Mix the Coke, chili sauce, and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan tightly with aluminum foil. Bake the brisket until tender, about 30 minutes per pound, figure 2 to 3 hours, depending on the size of your brisket.
- Transfer the brisket to a cutting board and let it rest for at least 10 minutes. Meanwhile, skim the fat from the surface of the pan juices and discard. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly.
- Trim any visible fat from the brisket, then thinly slice it against the grain. Pile the slices on a platter and pass the warm pan juices on the side.
Slow Cooker Variation
This four-ingredient recipe just got even simpler. Place the brisket in the slow cooker. Combine the remaining ingredients and pour over the brisket. Cook on low for nine hours. Transfer the meat to a cutting board to rest. Skim any fat from the surface of the sauce. If a thicker sauce is desired, pour the sauce into a saucepan and simmer until reduced to the desired consistency. Slice or shred the brisket and serve with the sauce.