It’s confession time here in the Child Family house.  I love beef brisket!  You too? There is something about it that is so satisfying, and meaty – it is probably one of the best cuts off the cow.  I could eat brisket for every meal and not get tired of it.

I am serious.  Beef Brisket is so versatile, you can grind it and have it apart of an amazing hamburger grind and wow your friends.  It takes smoke so perfectly, and when done correctly is moist and with collard greens – a southern staple.  Southern, cooking speaks to me – from its low and slow nature that transforms dishes.  Cooks that spend time with the ingredients, that take pride in sharing their story with us the diners – and the joy they get from the enjoyment of this event called dinner.

I hope you have that same experience with food, the southern plate and the hospitality of providing excellent food to your family and friends.  This recipe represents the south – it’s a recipe I saw on an episode from Cook’s Country while watching PBS.  I DVR this show – love re-inventing and some of their techniques.

I to0 had ‘Atlanta Beef Brisket’ or ‘Coca-Cola Braised Beef Brisket’ with onion soup mix, ketchup and Coca-Cola (an Atlanta product).  I love the new spin on this recipe.  I have tried it and the family devoured it.

Atlanta Beef Brisket
Serves 6
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Prep Time
24 hr
Cook Time
4 hr
Prep Time
24 hr
Cook Time
4 hr
  1. 3.5 Lbs beef brisket (flat cut, fat trimmed to 1/4 inch)
  2. Kosher Salt and Black Pepper
  3. 1lb onions (halved and sliced 1/2 inch thick)
  4. 1 1/2 Cups ketchup
  5. 4 Teaspoons onion powder
  6. 2 Teaspoons dark brown sugar (packed)
  7. 1 teaspoon garlic powder
  8. 1 teaspoon dried thyme
  9. 2 Cups coca-cola (not diet)
  1. Using a fork, poke holes all over your brisket. Then rub the entire surface of the brisket with 1 tablespoon salt. Wrap the salted brisket in plastic wrap and refrigerate for at least 6 hours - best results allow 24 hours.
  2. Preheat your oven to 325 degrees F. Place your oven rack to the lower-middle position.
  3. With paper towels pat the brisket dry and then season with pepper. In a non-stick skillet heat 2 teaspoons of oil over medium-high heat - just to the smoking point. Place your brisket fat side down in the skillet and weigh down the brisket with a heavy dutch oven or a cast iron skillet and allow to cook until well browned. This should take about 4 minutes.
  4. Remove the dutch oven, flip the brisket and repeat. Once it is completely browned, transfer the brisket to a plate.
  5. Heat the remaining 2 teaspoons of oil in the empty skillet over medium-high heat until it shimmers. Add the onions, stir occasionally until they turn a soft and golden brown color, this will take about 12 minutes. Transfer these onions to a baking dish 13x9 in an even layer.
  6. Combine the coke, ketchup, onion powder, sugar, garlic powder, thyme with 1 teaspoon salt and 1 teaspoon of pepper in a small bowl. Place the brisket fat side up on top of the layer of onions and pour your coke mixture over the brisket. Place parchment paper over the brisket and cover tightly with aluminum foil. Bake the brisket until a fork easily slips in and out of the meat - this can take up to 3 1/2 to 4 hours. Allow the brisket to rest in the liquid, uncovered for at least 30 minutes.
  7. Transfer the brisket to a carving board. Skim any fat from the top of the sauce with a large spoon. Slice the brisket against the grain into 1/4 inch thick slices and then return to the baking dish. Serve the brisket with the sauce.
Adapted from Cook's Country
Adapted from Cook's Country
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