Atlanta Brisket

Atlanta Brisket, sauteed kale with bleu cheese.

Atlanta Brisket, sauteed kale with bleu cheese.

I’ve been keeping up with my commitment to prepare two new dishes a week.  This week, it was Atlanta Brisket – brisket braised and glazed with coke and ketchup… I’m cooking very mid-century middle-class these days with delicious results.  Coke and ketchup – who knew?

Atlanta Brisket – Phoren style

Garlic cloves
Onions, sliced
White wine
2 c. coke
1.5 c ketchup
4 t. onion powder
2 t. brown sugar
1 t. thyme, dried
1 t each S&P

Cut a portion of fat cap from brisket.  Cut slits all of brisket and fill with slivers of garlic cloves.  Rub with 1 T salt, wrap in plastic and place in refrigerator for 6-24 hours. Pat dry and sprinkle with freshly ground pepper.  Sear both sides, fat side first.  Weigh down with bottom of Dutch oven to ensure even browning, about 4 minutes per side.  Remove brisket. Saute onions in beef fat and oil.  Deglaze pan with white wine.  Make sauce by combining next six ingredients. Place onions in 13 x 9 pan.  Cover with brisket. Cover with sauce and wrap in foil.  Cook in a 325 degree oven for approximately 4 hours.  Rest 30 minutes in sauce.  De-fat sauce, cut across grain, put back in sauce and serve.


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