Hands-off cooking is ideal for busy weekenights. Try Cola-Braised Brisket that's cooked in the slow-cooker. Enjoy any leftovers of this tender brisket by shredding the meat, and stirring it into the gravy. Serve brisket and gravy over cooked egg noodles.
2 tablespoons packed light brown sugar
1 tablespoon salt
1 tablespoon sweet paprika
2 teaspoons onion powder
1 teaspoon pepper
1 4-lb. beef brisket, trimmed
2 tablespoons vegetable oil
4 onions, thinly sliced
2 cups cola
1 28-oz. can crushed tomatoes
How to Make It
Combine brown sugar, salt, paprika, onion powder and pepper in a small bowl. Rub mixture all over brisket.
Warm oil in a large pot or Dutch oven over medium-high heat. Cook brisket until browned on all sides, turning with tongs, about 7 minutes total. Transfer meat to slow cooker.
Arrange onions on top of brisket. Whisk together cola and tomatoes in a large bowl and pour over onions and brisket. Cover and cook on low until meat is fork-tender, 7 to 8 hours.
Transfer meat to a cutting board and allow to stand for 10 minutes. Remove gravy from slow cooker. Slice meat against the grain and serve with gravy.