Ingredients
2 1/2 pound beef brisket
1 package dry beef onion soup mix
1 cup small diced onion
1 10-ounce container fresh button mushrooms, quartered
2 cups cola
Preparation
Place the brisket in a slow cooker and coat it evenly with the dry soup mix. Top with the diced onion and button mushrooms. Carefully pour in 2 cups cola and cover with parchment paper. Place the lid on the slow cooker and set it to cook on low heat. Cook for 8 to 10 hours. Remove the brisket onto a cutting board. Pour the braising liquid and vegetables into a medium saucepan. Reduce the liquid by half. Slice brisket and top with the mushroom and onions from the reduced braising liquid. Pour the remaining liquid in a gravy pitcher and serve on the side.
