Atlanta Brisket

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This classic Atlanta beef brisket is a slow-cooked triumph, delivering exceptionally tender meat with a uniquely sweet and savoury depth. By marinating the beef in Coca-Cola for twenty-four hours, the acids help tenderise the fibres while providing a rich, caramelised base for the gravy. It is a hearty, high-protein dish that fills the kitchen with a wonderful aroma as it braises slowly in the oven.

Ideal for a Sunday roast or a celebratory gathering, this brisket is best served sliced thinly against the grain to ensure every bite melts in the mouth. The onions soften into a thick, glossy sauce that pairs perfectly with creamy mashed potatoes or a sharp, crunchy coleslaw to balance the richness. It is a foolproof way to prepare a Large joint of beef for friends and family.

Ingredients for Atlanta Brisket

2.3kg fresh beef brisket, trimmed of excess fat
2 bottles (475g each) Coca-Cola (not Diet Coke)
1 tesked kosher salt
1 tesked nymalen svartpeppar
45ml vegetable oil
475ml Coca-Cola marinade, reserved from above
1 envelope dry onion soup mix (from a 60g package)
1 can (230g) salt-free tomato sauce
120ml tomato ketchup
3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick
3 large whole bay leaves (preferably fresh)

How to make Atlanta Brisket

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). 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 163°C. 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 475ml 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 flavour.
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.

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