Slow-Braised Atlanta Brisket

Atlanta Brisket is a braised, southern dish featuring boxed onion soup mix, ketchup, and Atlanta’s own Coca-Cola. With this recipe the soup mix is replaced with a blend of sautéed onions, onion and garlic powders, brown sugar, and dried thyme. The brisket is slow-braised in a mixture of cola and ketchup, which not only flavored the meat but also provided a sweet, tangy sauce to serve with it. So good!

Course main

Cuisine American

Keyword Atlanta Brisket, Beef Brisket

Prep Time 1

Cook Time 4

Overnight chilling 18

Total Time 23

Servings

Calories 411kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

3.5 pound beef brisket flat-cut, fat trimmed down to 1/4-inch
salt and pepper to taste
4 teaspoons vegetable oil
5 medium onions about 1-pound, halved and sliced, about 1/2-inch thick
2 cups cola
1 1/2 cups ketchup
4 teaspoons onion powder
2 teaspoons packed dark brown sugar
1 teaspoon garlic powder
1 teaspoon dried thyme

Instructions

BRISKET:

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 hours or up to 24 hours.
Adjust oven rack to lower-middle position and heat oven to 325°F.
Pat brisket dry with paper towels and season with pepper.
Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place brisket fat side down in skillet; weigh down brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 4 minutes.
Remove Dutch oven, flip brisket, and replace Dutch oven on top of brisket; cook on second side until well browned, about 4 minutes longer. Transfer brisket to plate.
Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes.
Transfer onions to 13x9-inch baking dish and spread into even layer.

SAUCE:

Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 teaspoon salt, and 1 teaspoon pepper in bowl.
Place brisket fat-side-up on top of onions and pour cola mixture over brisket.
Place parchment paper over brisket and cover dish tightly with aluminum foil. Bake until tender and fork easily slips in and out of meat, 3½ to 4 hours.
Let brisket rest in liquid, uncovered, for 30 minutes.
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.
Serve brisket with sauce.

Notes

MAKE-AHEAD: Cook brisket and 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°F oven until heated through, about 1 hour.

Recipe source: Cook's Country

Nutrition