Saturday, October 19, 2013


If you know me, you know I like to be in the kitchen. *cue 1950's stereotype* I love to bake, I love to cook, and I love to share my food. The other weekend, I was at my friend Hannah's house with some girlfriends, where we spent most of the day making apple-flavored food items, drinking cider, doing crafty things, and watching cooking shows on the boob tube.

It was on America's Test Kitchen where I saw a recipe for Atlanta Brisket. *NOMS* I have only had brisket once before, but it was delicious. I like trying new recipes, so I thought I'd give it a shot.

Sometimes when I make food I like to document the process, usually to share with people. Unfortunately... I'm not the best at it. This is how the process usually goes:

Laura decides she wants to make a delicious meal.

Laura gathers all the ingredients and starts making the food.

Laura remembers that she wants to document this and takes a picture of the next three steps.

The recipe called to use a weighty Dutch oven to squish down the brisket in the skillet. I improvised.

It smelled delicious right about now. Then I forgot  to take a picture of the sauteing step.

I remembered to take a picture of the ingredients...
 Laura forgets she is documenting and just does the next few steps without taking pictures.

And then nothing else until it was in the oven.
Laura forgets that she was documenting the process until people have eaten the food...and then it's just not worth it to take pictures...

But it was delicious! I'll make it again sometime, if you want to come visit. :)

Here is the recipe in case you want to try!

1(3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
Salt and pepper
4 teaspoons vegetable oil
1 pound onions, halved and sliced 1/2 inch thick
2 cups Coca-Cola
1 1/2 cups ketchup
4 teaspoons onion powder
2 teaspoons packed dark brown sugar
1 teaspoon garlic powder
1 teaspoon dried thyme

1. Using fork, poke holes all over brisket. Rub entire surface of brisket with 1 tablespoon salt. Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.

2. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat brisket dry with paper towels and season with pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place brisket fat side down in skillet; weigh down brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 4 minutes. Remove Dutch oven, flip brisket, and replace Dutch oven on top of brisket; cook on second side until well browned, about 4 minutes longer. Transfer brisket to plate.

3. Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Transfer onions to 13 by 9-inch baking dish and spread into even layer.

4. Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Place brisket fat side up on top of onions and pour cola ­mixture over brisket. Place parchment paper over ­brisket and cover dish tightly with aluminum foil. Bake until tender and fork easily slips in and out of meat, 3½ to 4 hours. Let brisket rest in liquid, uncovered, for 30 minutes.

5. Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into ¼-inch-thick slices and return to baking dish. Serve brisket with sauce.

And here is your entertainment for this post:

Day 37: The humans have accepted me into their tribe with a gift of traditional festive garb.
Kitten yoga.

1 comment:

  1. Now I'm really sorry I wasn't there. Because of all the pictures. Of the delicious brisket.