This brisket practically does all the work for you in the oven! Just a few simple steps and you have an impressive meal on the dinner table with barely any sweat and tears. Perfect to make ahead of time, cook it on a Sunday and heat it back up any busy night of the week to have a homemade meal with no effort! Delicious with a side of oven roasted root veggies, you won’t be disappointed with this fantastic fall favorite on a cold night.
There is really only one step to this brisket and that is to season. Using flavorful seasonings helps to give a great taste, but lends itself to an easy recipe. Using the Lipton onion soup mix gives that great onion flavor, while pouring Coke on top to cook with helps keep in the moisture. That unexpected ingredient really does make all the difference. Simple and delicious, this is one recipe that makes it to our table pretty often! 
Brisket
- Total Time: 160 minutes
- Yield: Serves 6-8 1x
- Diet: Omnivore
Description
Fall-off-the-bone brisket, slow-cooked to perfection in your oven. A simple recipe for a truly impressive meal.
Ingredients
- 4-5 lbs (1814-2268 g) Brisket
- Garlic powder
- Salt
- Pepper
- Onion powder
- 1 package onion soup mix
- Ketchup
- 16 oz (454 ml) bottle of cola soda
Instructions
- Preheat oven to 400°F (204°C).
- Season brisket with garlic powder, salt, pepper, and onion powder.
- Pour onion soup mix over the brisket.
- Bake uncovered in a 9x13in casserole dish for 20 minutes.
- Reduce oven temperature to 350°F (177°C).
- Spread brisket top with ketchup.
- Pour one 16oz bottle of Coke over the brisket.
- Cover tightly and bake for 2 to 2 1/2 hours.
- Slice brisket when cool and return to gravy to warm.
Notes
- For a deeper flavor, trim excess fat from the brisket before seasoning, but leave a thin layer for moisture.
- If you don’t have onion soup mix, you can substitute a combination of dried onion flakes, salt, and a touch of brown sugar.
- Leftover brisket can be stored in the refrigerator for up to 4 days and reheated gently in the oven or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What is the best internal temperature for a tender beef brisket?
Brisket is collagen-rich and needs to reach 195 to 205F internally before it becomes truly tender. At lower temperatures the meat is technically safe to eat but will be tough and chewy.
Should I cook brisket fat side up or fat side down?
Fat side up is common in oven braises because the fat slowly renders down through the meat as it cooks. In a smoker, fat side down acts as a heat shield. For oven cooking, fat side up is the standard approach.
How long should brisket rest before slicing?
At least 30 minutes, and up to an hour loosely tented with foil. Resting allows the juices to redistribute so they stay in the meat rather than running out when you cut it.
