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
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.