Last updated on September 21st, 2022
No smoker? No problem! The Coca-Cola marinade used for this oven baked brisket is lends a tangy flavor and will melt in your mouth.
The best things come to those who wait. That’s definitely the case with this oven baked brisket. It has to marinate for at least 14 hours, cook for four, and rest for 30 minutes. But don’t let that discourage you. I promise, IT’S WORTH IT! The smell of slow roasting meat wafting from the oven is one of life’s little pleasures. But the time the four-hour cook time is up, you will be salivating in anticipation.
Make the Coca-Cola Marinade
As I mentioned, this recipe requires a minimum of 14 hours to marinate a five-pound beef brisket. Honestly, I prefer to give it 24 hours. I tell you this so you are able to plan ahead.
Start by combining four cups of regular Coca-Cola, one teaspoon of kosher salt, one teaspoon of freshly ground black pepper and three tablespoons of vegetable oil. Lay the brisket in a 9 x 11 x 2-inch baking dish. Pour the marinade over the top of the meat. Place the dish in the refrigerator. Halfway through the marinating time (7-12 hours) flip the meat so both sides can soak up that goodness.
Make the Gravy
Preheat the oven to 325 degrees F. Remove the brisket from the marinade and set aside. Reserve two cup of the Coca-Cola marinade in a medium mixing bowl. Discard any remaining marinade.
To the reserved marinade, add one envelope of dry onion soup mix, one 8-ounce can of tomato sauce and 1/2 cup of tomato ketchup.
How to Make Coca-Cola Marinated Oven Baked Brisket
You should notice that one side of your brisket is covered in a layer of fat. Return the brisket to the baking dish (or place it in a roasting pan) with this fat side facing up. Pour the gravy over the brisket. Spread a layer of thinly sliced onion rings and two whole bay leaves over the top. Cover the brisket with foil and braise it for two hours.
Remove the brisket from the oven and spoon some of that yummy gravy over the top. Cover the pan with a layer of foil again and return it to the oven for an additional two hours.
Remove the brisket from the oven. Allow the brisket to rest for 30 minutes before slicing. Slice brisket against the grain which means you are cutting the meat perpendicular, or across, the meat fibers rather than slicing it in the same direction as the meat fibers. This just breaks up the meat fibers and makes a tough cut of meat more tender and easier to chew. Serve the brisket with the reserved gravy.
Storage, Freezing and Reheating
Storage: Within two hours, store any leftover brisket in an airtight container in the refrigerator. The brisket will keep for 4-7 days.
Freezing: Place the cooled brisket in an airtight container of freezer bag. The brisket will keep in the freezer for up to three months. Allow the meat the thaw before reheating.
Reheating: Thawed, cooked brisket can be reheated for a few minutes in the microwave. Likewise, heat your oven to 350 degrees F. Place the brisket in an oven safe dish, cover and reheat for 20 minutes or until the brisket is heated through.
What to Serve with Coca-Cola Marinated Oven Baked Brisket
- Mashed Potato Casserole
- Roasted Potato Salad
- Baked Beans With Bacon and Ground Beef
- Creamy Mac and Cheese
Coca-Cola Marinated Oven Baked Brisket
- 5 pounds fresh beef brisket
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 (8 ounce) can tomato sauce
- 1/2 cup tomato ketchup
- 1 small yellow onion thinly sliced into rings
- 2 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.
I have not tried it this way. If you do, let me know how it turns out!
Could you not cook this on a rack in a crockpot all day & not have to mind it at all?
That is great!! Thanks for letting me know how it turned 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!
I don’t see any problem with giving it a try! Let me know how it turns out.
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?
You’re right. This recipe calls for you to cover the roasting pan in foil to trap all the juices.
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.
How does it braise when in juiceor should it be on a rack
Do you just place it on the bottom of the roasting pan? Greased or increased or a rack.