Tangy Tender Beef Brisket

1. 1

   Cut brisket in half and place in a 5-qt. slow cooker. Combine chili sauce, cola and soup mix; pour over brisket. Cover and cook on low for 6-7 hours or until meat is tender.

2. 2

   Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.

3. 3

   Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.