My sister begs for this sweet and salty dinner every year. Just 3 ingredients for perfectly tender meat with an unbelievable glaze.

This slow cooker 3-ingredient cherry cola corned beef is the kind of sweet and salty dinner my sister begs for every year. It turns a simple corned beef brisket into something special with almost no effort: the meat simmers all day in cherry cola, then gets brushed with its own syrupy cooking liquid and blasted under the broiler for an unbelievable sticky glaze. It’s very much a Midwestern, busy-family kind of recipe—comforting, a little quirky, and perfect for holidays, Sunday dinners, or anytime you want tender, pull-apart meat without babysitting the stove.

I like to slice or shred this cherry cola corned beef and pile it onto a platter, then spoon any extra glaze over the top. It goes wonderfully with simple sides like buttered mashed potatoes, roasted baby carrots, or steamed green beans. For a more casual meal, tuck the meat into soft rolls with a little mustard or horseradish and serve with a crunchy coleslaw. Leftovers make great next-day sandwiches or can be chopped and fried up with diced potatoes for a sweet-salty breakfast hash.

Servings: 6-8

3–4 pound corned beef brisket with seasoning packet, drained and patted dry

Line a baking sheet with aluminum foil and set it aside for later. This will make cleanup easy when you glaze and broil the cooked corned beef.

Place the corned beef brisket into the slow cooker, fat side up. Sprinkle the seasoning packet that comes with the corned beef evenly over the top of the meat.

Pour the cherry cola around (not directly over) the brisket so you don’t wash off too much of the seasoning. The liquid should come at least halfway up the sides of the meat; add a little water only if needed to reach that level.

Cover and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the corned beef is very tender and easily pulls apart at the edges. Every slow cooker is different, so start checking toward the earlier time.

When the brisket is done, carefully lift it out of the slow cooker and place it onto the foil-lined baking sheet, fat side up. Tent loosely with another piece of foil to keep it warm while you make the glaze.

Pour the cooking liquid from the slow cooker through a fine-mesh strainer into a medium saucepan to catch any spices. Skim off and discard most of the fat from the top of the liquid with a spoon.

Add the cherry preserves to the strained cooking liquid in the saucepan. Bring to a boil over medium-high heat, stirring to help the preserves melt.

Reduce the heat to medium and let the mixture simmer briskly, stirring occasionally, until it thickens into a glossy, syrupy glaze that coats the back of a spoon, about 10–15 minutes. It will thicken a bit more as it cools slightly.

Preheat your oven broiler to high and adjust the rack so the brisket will sit about 6 inches from the heat source.

Remove the top layer of foil from the corned beef. Spoon or brush a generous layer of the hot cherry cola glaze all over the top and sides of the brisket, letting it drip over the edges.

Place the glazed corned beef under the broiler for 3–6 minutes, watching closely, until the glaze is bubbly, darkened in spots, and slightly charred at the corners. You want sticky, caramelized edges, not burnt, so don’t walk away.

Carefully remove the pan from the oven and brush on another light layer of glaze if you like a thicker coating. Let the meat rest for 10 minutes so the juices settle and the glaze sets into a dark, shiny crust.

Slice the corned beef against the grain into thin slices for neat pieces, or pull it into big, juicy chunks with two forks for a more rustic look. Spoon any extra warm glaze from the pan over the meat before serving.

For a milder sweetness, swap half of the cherry cola for beef broth or water, but keep at least 1 cup of soda so you still get that deep, sticky glaze. If you have picky eaters who aren’t sure about the cherry flavor, use a milder jam like grape or raspberry—the process stays the same, and the meat will still be beautifully tender and glossy. You can also trim more of the visible fat from the brisket before cooking if your family prefers leaner slices, just know it may be slightly less rich. For a little kick, stir 1–2 tablespoons of Dijon mustard or prepared horseradish into the glaze as it simmers. If you don’t have a broiler-safe baking sheet, transfer the cooked brisket and some glaze to a foil-lined roasting pan or even a cast-iron skillet before broiling. Leftovers freeze well: slice the cooled meat, drizzle with extra glaze, and freeze in a labeled freezer bag; reheat gently with a splash of water or cola to keep it moist. And if you want to turn this into a full meal in one pot, tuck thick-cut carrots and halved baby potatoes around the brisket in the slow cooker (this does add more than 3 ingredients, but it’s handy for busy nights).