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Crockpot Coca-Cola Brisket

Sue Lau
Prep Time 20 mins
Cook Time 6 hrs
Course Main Course
Cuisine American
Servings 8


  • Slow Cooker or Crockpot


  • 4-1/2 pounds beef flat cut brisket
  • 2 tablespoons oil
  • 1 large onion
  • 28 ounce can crushed fire-roasted tomatoes
  • 12 ounce bottle Mexican Coke with cane sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons celery seed
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


  • Heat oil in a large pan and sear brisket on both sides, then remove.
  • Add onion to the pan and cook until softened.
  • Stir up the sauce ingredients and place some in the bottom of the crock, topping with the beef.
  • If it doesn't fit (I used a large oval and it just fit) then cut it into sections to fit.
  • Top with the onions and remaining sauce.
  • Cover and cook on low for 6 hours or until it is fork tender.
  • Allow brisket to rest (I chill mine overnight and reheat the next day as it both slices and tastes better).
  • Thicken sauce with a cornstarch slurry if you like to use as a gravy for noodles or potatoes.
  • Slice the beef at a 45 degree angle across the grain (this means the long strings in the meat will be cut very short).


From the kitchen of palatablepastime.com
Keyword Beef, Brisket, slow cooker