Beef, Main Courses

Coca-Cola Brisket

Coca-Cola Brisket -

Well, it looks like I broke one of the cardinal rules of food blogging. I pretty much skipped out on the holidays, which in the food blog world is the equivalent of the Superbowl. Ah, well . . .

So now that the holiday frenzy is over, I can focus on things I am actually interested in cooking – like comfort foods! Soups, stews, braises, and this yummy beef brisket.

I’ve tried other brisket recipes before with okay results. However, when I tried this recipe for the first time last summer, I knew I would be making it again and again. I has to marinate for at least 14 hours, cook for 4, and rest for 30 minutes, so you want to make sure you’ve carved out some time for it (meaning it’s probably not a weeknight meal or for a weekend when you’ll be on the go). I knew that New Year’s Day would probably be spent just lazing around the house, so I thought it would be a perfect way to ring in the New Year.

Honestly, lounging around the house with the smell of slow roasting meat wafting from the oven is one of life’s little pleasures. By the time the four hours was up, everyone in the house was ravenous. I kept sneaking little bites as I carved the meat and it just melted in my mouth. The yummy gravy that forms in the bottom of the pan is like icing on the cake.

Coca-Cola Brisket -

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3.2 from 10 votes

Coca-Cola Brisket

Inspired by
Course Entree
Prep Time 14 hours
Cook Time 4 hours
Total Time 18 hours
Servings 10
Author Lisa B.


  • 5 pounds fresh beef brisket trimmed of excess fat

For the Coca-cola marinade:

  • 4 cups regular Coca-Cola
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil

For the gravy:

  • 2 cups reserved Coca-Cola marinade
  • 1 envelope dry onion soup mix
  • 1 can 8 ounces tomato sauce
  • 1/2 cup tomato ketchup
  • 1 small yellow onion thinly sliced into rings
  • 3 bay leaves


  • In a medium mixing bowl, combine the marinade ingredients.
  • Place brisket in a large non-reactive bowl or baking dish. Pour the marinade over the top. Cover completely and marinate brisket in the fridge for at least 14 hours, maximum 24. Halfway through marinating, flip the brisket so both sides can absorb the marinade.
  • After 14-24 hours, remove the brisket from the marinade and place in a large roaster. Reserve two cups of the marinade. Combine with the onion soup mix, tomato sauce, and ketchup. Slowly pour the gravy over the brisket. Top with sliced onions and bay leaves. Cover the roaster with aluminum foil.
  • Braise at 325 degrees for four hours. Halfway through, remove the brisket from the oven and spoon some of the gravy from the bottom of the pan over the brisket. Return to the oven to continue cooking.
  • Allow brisket to rest for 30 minutes before slicing. Slice brisket against the grain. Serve with reserved gravy.


  1. Do you just place it on the bottom of the roasting pan? Greased or increased or a rack.

  2. How does it braise when in juiceor should it be on a rack

    • Roasting is done dry, braising is always done in the oven or stove top in the liquor you want to serve it with…i.e. wine,Beer or onion and tomatoes. Some braising is done in a sealed dish so all the juices from the meat are trapped and constitute the gravy…great winter foods and dead easy as you place in oven and forget for several hours.

  3. I will try this brisket over the weekend. The first thing that came to mind was to sear it on the grill about 5 min per side after it came out of the oven. Maybe even fill the smoking box and place directly on the coals in hopes of a little smoke flavor. Lisa, do you see any problems with this finishing touch?

    • I don’t see any problem with giving it a try! Let me know how it turns out.

      • This was wonderful!!! Had to increase the cooking time by 50% to get to 190 degrees internal @ 250 degrees. It was a 9 + lbs brisket. Sam’s Club must have had a sale as I only paid $1.15 per lbs. I bought 36 lbs. LOL At the regular price I would have paid over $140.00 for the same amount of beef brisket. I did finish it off on the grill for 10 min per side. Will be using your recipe again and again, it’s that good. Thanks, Lisa!

  4. 4 stars
    Could you not cook this on a rack in a crockpot all day & not have to mind it at all?

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