Atlanta Brisket
I cant believe Id 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 historic town of Hillsborough just north of Chapel Hill e mailed one morning full of enthusiasm Have you ever heard of Atlanta Brisket Shed eaten it for the first time the night before at some local food do and was blown away by its flavor and succulence A quick online search turned up this shocker Eli N Evans my across the hall Gramercy Park co op neighbor for nearly 20 years is an aficionado of Atlanta Brisket Who knew President Emeritus of The Charles H Revson Foundation of New York and like me a born and bred Tar Heel Eli is the author of three acclaimed books The Provincials A Personal History of Jews in the South Judah P Benjamin The Jewish Confederate and The Lonely Days Were Sundays Reflections of a Jewish Southerner The irony here is that Id hand recipe tests across the hall to Eli and his family never dreaming that he knew a thing about cooking
I cant believe Id 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 historic town of Hillsborough just north of Chapel Hill e mailed one morning full of enthusiasm Have you ever heard of Atlanta Brisket Shed eaten it for the first time the night before at some local food do and was blown away by its flavor and succulence A quick online search turned up this shocker Eli N Evans my across the hall Gramercy Park co op neighbor for nearly 20 years is an aficionado of Atlanta Brisket Who knew President Emeritus of The Charles H Revson Foundation of New York and like me a born and bred Tar Heel Eli is the author of three acclaimed books The Provincials A Personal History of Jews in the South Judah P Benjamin The Jewish Confederate and The Lonely Days Were Sundays Reflections of a Jewish Southerner The irony here is that Id hand recipe tests across the hall to Eli and his family never dreaming that he knew a thing about cooking
- 1 teaspoon kosher salt
- 3 tablespoons vegetable oil
- 1 teaspoon freshly ground black pepper
- 1/2 cup tomato ketchup
- 5 pounds fresh beef brisket, trimmed of excess fat
- 2 bottles (16.5 ounces each) coca-cola (not diet coke)
- 2 cups coca-cola marinade, reserved from above
- 1 envelope dry onion soup mix (from a 2-ounce package)
- 1 can (8 ounces) salt-free tomato sauce
- 3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick
- 3 large whole bay leaves (preferably fresh)
- Carbohydrate 21 g(7%)
- Cholesterol 178 mg(59%)
- Fat 46 g(70%)
- Fiber 1 g(5%)
- Protein 35 g(69%)
- Saturated Fat 17 g(86%)
- Sodium 714 mg(30%)
- Calories 638
Step-by-step
- 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.
- Cover roaster, slide into lower third of oven, and braise brisket 4 hours. 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.
- Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.
- To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. The best accompaniment? For me nothing beats a tart and creamy coleslaw.
Atlanta Brisket: A Culinary Journey
My culinary adventures often begin unexpectedly. This Atlanta Brisket recipe, for example, landed on my plate – or rather, in my oven – thanks to a chance email from a friend. She raved about this dish, describing its unparalleled succulence and flavor, and piqued my curiosity. A quick online search revealed a connection I never anticipated: a long-time neighbor, a respected author, was apparently an Atlanta Brisket aficionado! This just goes to show you, you never know what culinary gems are hidden in plain sight, even amongst your closest acquaintances.
The recipe itself is a testament to Southern cooking; rich, flavorful, and undeniably comforting. The process of braising the brisket in Coca-Cola, a technique that initially seems unconventional, is what truly elevates this dish. The soda's sweetness balances beautifully with the savory depth of the beef, creating a complex and unforgettable taste experience. The slow cooking process yields incredibly tender meat that practically melts in your mouth, a result that's worth every minute of effort. Adding the onion soup mix and tomato sauce layers in a richness that would make anyone's mouth water.
Preparing this dish is a true labor of love, requiring patience and attention to detail. The long marinade time is essential for infusing the brisket with the delicious Coca-Cola flavor. The browning process ensures a beautiful crust and enhances the overall flavor profile. And the slow braising allows the meat to break down, resulting in that melt-in-your-mouth tenderness. The final result, however, is well worth the effort. This brisket is so good, I would make it for my family gatherings again and again. The rich aroma that fills the kitchen during the cooking process alone is enough to entice anyone to give it a try.
Serving this Atlanta Brisket is an event in itself. The tender, juicy slices, generously covered in the rich pan gravy, make for a truly satisfying dish. I prefer serving it with a tangy coleslaw to cut through the richness of the meat. The combination of flavors – the sweet and savory brisket, and the crisp, refreshing coleslaw – is a perfect harmony of tastes and textures. This culinary delight deserves a seat of honor at any special occasion.
Beyond the wonderful taste and the satisfying process, preparing this Atlanta Brisket has brought back a sense of nostalgia. It has reminded me of simple family dinners, of sharing meals with loved ones, and of the joy of creating something delicious from scratch. It's more than just a recipe; it's an experience. And that, for me, is what makes cooking so rewarding.
I highly encourage you to try this recipe and experience the magic for yourself. You might be surprised by how a simple, yet unexpected, combination of ingredients can create such a memorable culinary masterpiece. Whether you’re a seasoned cook or a kitchen novice, this Atlanta Brisket is sure to impress your family and friends. So, gather your ingredients, put on some music, and prepare to embark on a culinary adventure.
Happy cooking!
