|Julian's Atlanta Brisket|
|The beef brisket and ingredients. A simple list.|
Classic Atlanta brisket is a braised dish from the home of Coco-Cola featuring boxed onion soup mix, ketchup, and of course Coca-Cola. In this Cooks Country rendition, they've replaced the artificial-tasting soup mix with sauteed onions, onion and garlic powder, brown sugar, and dried thyme to improve flavor.
You can use the 9 x 12" baking dish the recipe suggests sealing with it foil, but then do ensure you use the parchment paper which provides a nonreactive barrier between the cola-based braising liquid and the aluminum foil. Alternatively you can use a large roasting pan with a lid or a Dutch oven, or even a slow cooker (Crockpot). The determining factor is can you fit the large rectangular brisket into the dish without disfiguring the shape. If so, by all means use the vessel.
Ingredients (Serves 6)
1 (3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
Salt and pepper
4 teaspoons vegetable oil
1 pound onions, halved and sliced 1/2 inch thick
2 cups Coca-Cola
1 1/2 cups ketchup
4 teaspoons onion powder
2 teaspoons packed dark brown sugar
1 teaspoon garlic powder
1 teaspoon dried thyme
1. Using fork, poke holes all over brisket. Rub entire surface of brisket with 1 tablespoon salt. Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.
|Keeping the brisket flat during browning.|
|Saute the onions in the drippings.|
|Covered in sauce with parchment paper on top. Ready for foil.|
5. Bake until fork tender, 3 1/2 to 4 hours. Check at the 3 hour mark and add a cup of water to the sauce if it is becoming too dry. Let brisket rest in liquid, uncovered, for 30 minutes.
6. Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into 1/4-inch thick slices and return to baking dish. I prefer to use an electric knife for this to get a good clean cut. Serve brisket with some extra sauce.
TO MAKE AHEAD: Follow recipe through step 5. Allow brisket to cool in sauce, cover, and refrigerate overnight or up to 24 hours. To serve, slice brisket, return to sauce, and cover with parchment paper. Cover baking dish with aluminum foil and cook in 350-degree oven until heated through, about 1 hour.