Atlanta Brisket
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Add brisket and brown 3 to 4 minutes on each side
2
Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep)
3
Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade
4
When ready to proceed, preheat oven to 325°F
5
Lift brisket from roaster and pat dry
6
Line large fine sieve with coffee filter and set over medium-size bowl
7
Pour in Coca-Cola marinade and let drip through
8
Rub brisket well on both sides with salt and pepper
9
Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom
10
Add brisket and brown 3 to 4 minutes on each side
11
Return brisket to roaster, now rinsed and dried
12
For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket
13
Scatter sliced onions on top and drop in bay leaves
14
Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor
15
Cover roaster, slide into lower third of oven, and braise brisket 4 hours
16
Check roaster at half time and if liquid seems skimpy—not likely—add a little more filtered Coca-Cola marinade, or beef broth, or water
17
Remove roaster from oven and set on trivet on counter
18
Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up
19
Note: Some cooks bring the brisket to room temperature before serving
20
Discard bay leaves and remaining Coca-Cola marinade
21
To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias
22
Overlap brisket slices on large platter and smother with pan gravy and onions
23
The best accompaniment? For me nothing beats a tart and creamy coleslaw
24
Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep)
25
Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade
26
When ready to proceed, preheat oven to 325°F
27
Lift brisket from roaster and pat dry
28
Line large fine sieve with coffee filter and set over medium-size bowl
29
Pour in Coca-Cola marinade and let drip through
30
Rub brisket well on both sides with salt and pepper
31
Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom
32
Return brisket to roaster, now rinsed and dried
33
For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket
34
Scatter sliced onions on top and drop in bay leaves
35
Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor
36
Cover roaster, slide into lower third of oven, and braise brisket 4 hours
37
Check roaster at half time and if liquid seems skimpy—not likely—add a little more filtered Coca-Cola marinade, or beef broth, or water
38
Remove roaster from oven and set on trivet on counter
39
Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up
40
Note: Some cooks bring the brisket to room temperature before serving
41
Discard bay leaves and remaining Coca-Cola marinade
42
To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias
43
Overlap brisket slices on large platter and smother with pan gravy and onions
44
The best accompaniment? For me nothing beats a tart and creamy coleslaw