A small brisket made using Coca-Cola classic, onion soup mix and chili sauce and oven braised.
Oven-Braised Atlanta Brisket
This brisket that rests overnight in a tub of chili sauce, Classic Coca Cola and onion soup mix, before baking, came courtesy of Beth one of our Facebook readers.
I don't know how I missed it all these years, but Beth says the recipe came from Joan Nathan, and a television cooking show from many years ago, though I believe that it's pretty well known across the net these days.
I had just shared my Crockpot Coca Cola Roast Beef on the Facebook page when Beth commented that it reminded her a little of Atlanta Brisket. Southerners do love to cook with Coca-Cola for sure, though I've run across a few people who are not from the South that just don't understand that, and, in fact, find it odd. We Southerners find nothing at all odd about cooking with Coke!
After the brisket cooks, it sits for another 30 minutes out of the oven but wrapped, then is removed and left to rest on a cutting board before slicing.
The standard recipe for Atlanta Brisket is simply a brisket, chili sauce, onion soup mix and a Coca-Cola Classic, though as usual, there are a number of variations in ingredients, amounts and sometimes, even in how it's prepared.
Everything below, outside of those 4 standard ingredients, are my own add-ins, but you can find Beth's recipe right here. She actually prepares this brisket in a three-step process over three days. Day 1 is the marinade, day 2 the baking. The brisket is then sliced, returned to the sauce and refrigerated where on Day 3, accumulated fat is scraped off and the brisket is re-warmed in the oven. Beth says that it is even better on Day 4!
This is typically done with a smaller size brisket, somewhere in the range of 3 to 5 pounds. You could certainly do a larger cut the same way, just make those adjustments for ingredients and cooking time.
I don't buy brisket often because generally it's mostly found as a big piece of beef and therefore costly, and on those occasions when it goes on sale it's only the larger cuts. Although there is shrinkage, that's still a lot of meat for me and The Cajun! On occasion I'll find the smaller cuts, but at a higher price. My butcher tells me that's just the way it is. Look for a piece with a nice, thick fat cap on it, although if it's thicker than about 1 to 1-1/2 inches, you'll want to trim it down.
Use leftover brisket for nachos, enchiladas, tacos, quesadillas, on huevos, in a hash, as a meat sauce for pasta, shredded on sandwiches, incorporated in burger meat or in sloppy joe sauce, or in chili, in dips, as a pizza topping, or in a variety of recipes where you would normally use ground beef.
Here's how to make it.
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