Atlanta Brisket
Atlanta Brisket is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
