Dinner: Atlanta Brisket

Recipe by /contributors/jean-anderson I can't believe I'd never heard of this recipe until I was halfway through writing this cookbook and then only because my good friend Fran McCullough, a primo New York cookbook editor now retired and living in the hi

Ingredients

5 pounds fresh beef brisket, trimmed of excess fat
2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil

Instructions

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). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
When ready to proceed, preheat oven to 325 °F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.

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