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Hi,
Didn't realize you had already posted this, which looks better than the one I put up. Thanks!
Myra Byanka
Atlanta Brisket is a braised, southern dish featuring boxed onion soup mix, ketchup, and Atlanta’s own Coca-Cola. In this recipe I replaced the artificial-tasting soup mix with sautéed onions and garlic powder, brown sugar, and dried thyme.
To ensure that the brisket was seasoned throughout, pierced it with a fork and salted it overnight before searing it—weighted down with a heavy pot for maximum browning.
Finally, braising the brisket in a mixture of cola and ketchup, which not only flavored the meat but also provided a sweet, tangy sauce to serve with it. I like serving this with lightly butter egg noodles and a crisp salad.
Ingredientes
- 3 1/2 Lb. Flat Cut Beef Brisket, Fat Trimmed
- 1 Tsp. Salt
- 1/2 Tsp. Ground Black Pepper
- 4 Tsp. Vegetable Oil
- 1 Lb. Onions, Halved & Thickly Sliced
- 2 Cups Coca-Cola
- 1 1/2 Cups Ketchup
- 4 Tsp. Onion Powder
- 2 Tsp. Packed Dark Brown Sugar
- 1 Tsp. Garlic Powder
- 1 Tsp. Dried Thyme
Direcciones
- 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.
- 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 13 by 9-inch baking dish and spread into even layer.
- 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 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 cook in 350°F oven until heated through, about 1 hour.
- Tip: Parchment paper provides a nonreactive barrier between the cola-based braising liquid and the aluminum foil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 413 | |
| Calories from Fat 152 | 37% |
| Total Fat 16.94g | 21% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.08g | |
| Cholesterol 115mg | 38% |
| Sodium 1207mg | 50% |
| Potassium 966mg | 28% |
| Total Carbs 24.8g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 18.72g | 12% |
| Protein 40.45g | 65% |
