Heat the oil and brown the brisket, add the onion and sauté until soft, then place in a large casserole dish.
Top with the potatoes and baby marrows.
Mix chutney, tomato sauce, KNORR Country Hot Pot Cook-in-Sauce, cola and water together and pour over the casserole.
Bake at 180°C for about 1½ hours or until meat is tender.
Serve with rice.