Atlanta Brisket | Imamother

Amarante

Tue, Oct 03 2023, 5:43 pm

This was a big hit. Retro flavors but elevated by not using onion soup mix. LOL

There are lots of variations of this recipe which is rumored to have originated with the Atlanta Haddassah.

I didn't salt and let stand for 24 hours since kosher meat is already salted as part of the process.

Atlanta Brisket

Excerpt From: America's Test Kitchen. “The Complete Cook's Country TV Show Cookbook

Why This Recipe Works Atlanta brisket is a Southern braise featuring onion soup mix, ketchup, and Atlanta’s own Coca-Cola. We wanted to keep the regional charm but update the convenience-product flavor. To season the brisket, we pierced it with a fork, salted it, and let it sit overnight. For a great crust, we seared the brisket weighed down with a heavy pot. Finally, for the characteristic braising liquid, we mixed cola and ketchup and replaced the artificial-tasting soup mix with our own blend of sautéed onions, onion and garlic powders, brown sugar, and dried thyme. The mixture both flavored the meat and became a sweet, tangy sauce for serving.

SERVES 6

Parchment paper provides a nonreactive barrier between the cola-based braising liquid and the aluminum foil. A whole brisket is comprised of two smaller roasts: the flat cut and the point cut. For this recipe, we prefer the flat cut, which is rectangular in shape and leaner than the knobby, well-marbled point cut. The flat cut is topped with a thick fat cap; make sure that the fat cap isn’t overtrimmed.

1 (3½-pound) beef brisket, flat cut, fat trimmed to ¼ inch thick
Salt and pepper
4 teaspoons vegetable oil, divided
1 pound onions, halved and sliced ½ inch thick
2 cups cola
1½ 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.

2. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 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 on bottom, about 4 minutes. Remove pot, flip brisket, and replace pot on top of brisket. Cook on second side until well browned, about 4 minutes longer. Transfer brisket to plate.

3. 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 13 by 9-inch baking dish and spread out in even layer.

4. 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 slips easily in and out of meat, 3½ to 4 hours. Let brisket rest in liquid, uncovered, for 30 minutes.

5. Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into ¼-inch-thick slices and return to baking dish. Serve brisket with sauce.

To Make Ahead Follow recipe through step 4. 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 “cover with parchment paper. Cover baking dish with aluminum foil and cook in 350-degree oven until heated through, about 1 hour.

Getting a Great Sear

Brisket is a flat cut of meat that curls up when you try to sear it. We fixed this problem by weighing down the brisket with a heavy Dutch oven (wrapped in foil to make cleanup easier) to ensure a more even sear.”