My uncle swears this is the only way to cook a brisket. The soda breaks it down perfectly using just 4 ingredients

This slow cooker 4-ingredient Dr Pepper corned beef is the kind of no-fuss, big-flavor meal my uncle swears by. He’s always said soda is the only way to cook a brisket-style cut because the sweetness and bubbles help break it down into something unbelievably tender, with a dark, caramelized crust and a rosy pink center. Using just a corned beef brisket, Dr Pepper, a little brown sugar, and a touch of Dijon, you can tuck everything into the slow cooker and walk away. By dinnertime, you’ll have a pot of bubbling, savory-sweet braising liquid and a beautiful piece of meat that slices like butter—perfect for busy weeknights or easy Sunday suppers.

Serve thick slices of the corned beef with simple sides that soak up the flavorful juices: buttery mashed potatoes or boiled baby potatoes, steamed or roasted carrots, and a side of green beans or cabbage. Spoon some of the dark Dr Pepper cooking liquid over the meat and potatoes for extra flavor. Warm dinner rolls or crusty bread are great for mopping up the sauce, and a crisp green salad or tangy coleslaw helps balance the richness. Leftovers make wonderful sandwiches on rye or soft rolls with a smear of mustard.

Servings: 6

3–4 lb corned beef brisket (with seasoning packet, if included)

Unwrap the corned beef brisket and rinse it briefly under cold water to remove excess surface brine. Pat it dry with paper towels. If your corned beef comes with a seasoning packet, set the packet aside for another use so you keep this to just 4 ingredients.

Place the corned beef brisket into the slow cooker, fat side up. The fat cap on top will help keep the meat moist and form that dark, caramelized crust as it cooks.

In a medium bowl or large measuring cup, whisk together the Dr Pepper, brown sugar, and Dijon mustard until the sugar is mostly dissolved and the mustard is evenly mixed in.

Pour the Dr Pepper mixture all around and over the corned beef in the slow cooker. The meat should be mostly submerged, with the fat cap just peeking above the liquid; this helps create that pretty browned top while the rest braises in the soda.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the corned beef is very tender and easily pierced with a fork. For the most tender, sliceable meat, the longer LOW setting is best.

Once the corned beef is done, carefully lift it out of the slow cooker using two spatulas or large forks, keeping the fat cap and caramelized crust on top. Let it rest on a cutting board for about 10 minutes so the juices settle.

While the meat rests, skim excess fat from the surface of the cooking liquid with a spoon. You can ladle some of this dark, savory-sweet liquid into a small pitcher or gravy boat for serving over the meat and sides.

Slice the corned beef against the grain into 1/4- to 1/2-inch thick slices. Arrange the slices back into the slow cooker on top of some of the hot Dr Pepper braising liquid, or place on a serving platter and spoon a bit of the liquid over the top to keep everything moist and glossy.

Serve the corned beef warm, with extra cooking liquid on the side for drizzling. Store any leftovers in an airtight container in the fridge, covered with some of the braising liquid to keep the meat tender for reheating.

For picky eaters who prefer things less sweet, use 2 1/2 cups Dr Pepper and 1/2 cup beef broth instead of all soda, and reduce the brown sugar to 2 tablespoons. If your family likes a stronger mustard flavor, stir an extra tablespoon of Dijon into the liquid before cooking or brush a thin layer over the top of the brisket in the last hour. To add a little spice without changing the ingredient count, choose a spicy Dijon or a hot-and-sweet brown mustard. If you miss the classic corned beef spices, you can sprinkle just a pinch or two from the included seasoning packet over your own plate at the table so kids who are sensitive to the flavors don’t have to deal with them. For a more caramelized top, transfer the cooked corned beef to a foil-lined baking sheet, brush with a spoonful of the cooking liquid, and broil for 3–5 minutes until the fat cap is browned and bubbly—keep a close eye on it. Leftovers are wonderful sliced thin for sandwiches; pile the meat on toasted rolls with a swipe of Dijon and a little sauerkraut or coleslaw. You can also cube leftover corned beef and crisp it in a skillet with diced potatoes and onions for an easy next-day hash, using a splash of the reserved Dr Pepper cooking liquid to re-moisten the pan if it gets too dry.