Atlanta Brisket

Ingredients

• 3 large bay leaf fresh whole (preferably )
• 5 pounds brisket fresh trimmed
• 1 teaspoon pepper black freshly ground
• 8 ounces tomato sauce salt-free canned
• 2 cups coca-cola 
• 33 ounces lemon-lime soda pop (not Diet Coke)
• 1 envelope onion soup mix dry (from a 2-ounce package)
• 1 teaspoon kosher salt 
• 0.5 cup catsup 
• 3 tablespoons vegetable oil 
• 3 large onion yellow halved lengthwise sliced

Equipment

• bowl
• frying pan
• oven
• sieve
• roasting pan
• cutting board

Directions

1. 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).
2. Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
3. 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.
4. Pour in Coca-Cola marinade and let drip through.
5. Rub brisket well on both sides with salt and pepper.
6. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom.
7. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
8. 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.
9. 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.
10. Remove roaster from oven and set on trivet on counter.
11. 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.
12. 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.
13. From From a Southern Oven: The Savories, the Sweets by Jean Anderson. Copyright © 2012 by Jean Anderson; photography copyright © 2012 by Jason Wyche. Published by John Wiley & Sons, Inc.