Ingrédients pour Atlanta Brisket
- 3 -4 lbs. beef brisket
- 2 teaspoons salt and 2 teaspoons black pepper
- 4 teaspoons canola oil
- 1 large onion, thinly sliced
- 1 (12 ounce) can cola
- 1/2 cup ketchup
- 1 teaspoon onion powder
- 1/2 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 sheet parchment paper
- aluminum foil
- paper towels
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Comment préparer Atlanta Brisket
- Using a fork, poke holes all over the brisket.
- Rub the entire surface of the brisket with 1 teaspoon of salt.
- Wrap the brisket tightly in plastic wrap and refrigerate for at least 6 hours, or up to 24 hours.
- Adjust oven rack to the lower middle position and preheat oven to 325°F (160°C).
- Pat the brisket dry with paper towels and season generously with 1 teaspoon of black pepper.
- Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Place the brisket fat-side down in the skillet.
- Weigh down the brisket with a Dutch oven or heavy cast iron skillet and cook until well browned, about 4 minutes per side.
- Remove the top weight, flip the brisket, replace the weight, and cook until the other side is well browned, about 4 minutes. Transfer the brisket to a platter.
- Heat the remaining 2 teaspoons of oil in the same skillet over medium heat until shimmering.
- Add the thinly sliced onion and cook, stirring occasionally, until soft and golden brown, 10-12 minutes. Transfer the onions to a 13x9-inch baking dish and spread into an even layer.
- In a mixing bowl, combine the cola, ketchup, onion powder, brown sugar, garlic powder, thyme, 1 teaspoon salt, and 1 teaspoon pepper.
- Place the brisket fat-side up on top of the onions in the baking dish and pour the cola mixture evenly over the brisket.
- Place a sheet of parchment paper over the brisket and cover the dish tightly with aluminum foil.
- Bake until the brisket is fork-tender and the fork slips easily in and out of the meat, 3 1/2 - 4 hours.
- Let the brisket rest in the liquid, uncovered, for 30 minutes.
- Transfer the brisket to a carving board.
- Skim any excess fat from the top of the sauce with a large spoon.
- Slice the brisket against the grain into 1/4-inch thick slices and return the slices to the baking dish with the sauce.
- Serve immediately, spooning the sauce over the brisket slices.
- **To Make Ahead:** Follow steps 1-4. Allow the brisket to cool in the sauce, cover, and refrigerate overnight or up to 24 hours. To serve, slice the brisket, return it to the sauce, cover with parchment paper, and reheat in a 350°F (175°C) oven for about 1 hour.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
103g
Fat
35g
Carbs
11g
