Wednesday, January 2, 2013

Atlanta Brisket

Happy Birthday to Daughter #1.  Her dinner request - Brisket.  Of course, it is her husbands favorite, so I am not sure if this is her treat, or his.

Brisket is a great dish.  Beefy, hearty, tender (when cooked right).

But, how to prepare it.  Now smoking brisket is always a great thing to do.  However, its 25 and snowing, and to tell you the truth, I am just a little lazy today.  Plus I have to fix the dryer, so I already have enough on my plate other than babysitting the smoker.

Fortunately this week, Cooks Country pushed out an email with a recipe for Atlanta Brisket.  I love America's Test Kitchen, and almost always find their recipes just great.  So....what is Atlanta Brisket?

Basically, Brisket braised in onions, ketchup and....coke.  Yes, coke.  I have made ham with a coke glaze, and that is pretty good.  So why not.

1(3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
  Salt and pepper
4teaspoons vegetable oil
1pound onions, halved and sliced 1/2 inch thick
2cups cola
1 1/2cups ketchup
4teaspoons onion powder
2teaspoons packed dark brown sugar
1teaspoon garlic powder
1teaspoon 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, 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.
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 into 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 easily slips 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.

1 comment:

Emilie Maierhofer said...

Insanely delicious, the perfect birthday meal!