It’s Called Atlanta Brisket, But You Can Eat It Anywhere!
This is one of the simplest recipes ever. Sure, it may not be one of the healthiest things, but for me at least there is a certain nostalgic quality to the flavor.
Yes, it uses packaged onion soup mix, something that I for the most part try to avoid. But I think that is the main reason that it has such a comfort food feel to it. You see, I grew up in the midwest, and we rarely had a meal that didn’t involve some sort pre-made, processed soup item. Be it powdered onion soup or canned condensed cream of mushroom soup, the pantry was usually full of these items and my Mom wasn’t afraid to use them.
Heck, she even made a cake that had condensed tomato soup in it, and it was tasty!
So, although I didn’t grow up with this particular recipe, the flavors are familiar, taking me back to a simpler time. A time of war, riots and social upheaval, but it was a simpler upheaval. Ah, the good old days.
I’ll take “Things Michael Forgot To Include In The Ingredients Photo For 500, Alex”. The question is “What is Bay Leaf… What is Bay Leaf?”
Anyway, enough with the stroll down memory lane. This recipe derives its name from Atlanta’s own Coca Cola, which is traditionally used in the recipe. But here is where I become a bit hypocritical, I used a different cola because I didn’t want to use one with high fructose corn syrup. We have Mexican Coke in these parts which also does not have corn syrup, but they do not carry it at the market where I did my shopping this time, so I got the house brand. The same goes for ketchup. I always buy one that does not contain the deadly syrup. But yet, I recommend using the packaged onion soup mix. What can I say? I’m an enigma. If you really don’t want to use the mix, try a home made substitute like this.
The recipe for Atlanta Brisket is pretty standard, with minor variations from recipe to recipe. For some, apparently the onions from the soup mix are enough, but I like to add lots of sliced onions.
I realize the 90 minute cook time may sound like a long time for a pressure cooker, but making this in the oven takes about 4 hours, and in a crock pot even longer. So 90 minutes to a tender, falling apart brisket with a tangy, delicious sauce isn’t really that long. And the prep time is so quick on this that it kind of makes up for it.
When browning the meat, I like to rub it with yet another packaged product, Montreal Steak Seasoning.
So, let’s get started!
Heat a couple tablespoons of oil in the pressure cooker pot.
Rub a 3-3.5 pound brisket with Montreal Steak Seasoning or the rub of your choice. If there is a lot of fat on your brisket, you can trim some of it off. Depending on the size of your pressure cooker, you may have to cut it into a couple pieces. It is recipes like this that contain large hunks of meat where my Fissler really shines.
Brown on both sides, then remove to a plate.
In the oil, sauté 3 thickly-sliced sweet onions (about 3/8″-1/2″ thick ought to do it). Sauté until the onions are translucent.
Pour in 1 12 oz. can of cola and stir around, scraping up the browned bits from the bottom of the pot.
Add the meat back into the pot.
Pour the ketchup on top of, and around, the brisket.
Sprinkle 1 packet of onion soup mix over the meat and in the sauce.
Add in 1 teaspoon liquid smoke, then toss in a couple of bay leaves.
Lock the top on the pressure cooker, put over high heat and set the timer for 90 minutes.
When time is up, let the pressure come down for ten minutes, then do a quick release.
Carefully remove the meat to a plate (please use caution, and support the bottom of the brisket as much as possible. The meat is so tender that you do not want a chunk of it falling into the hot pan sauce and splashing). Let the meat rest for 5-7 minutes.
While the meat is resting, skim some of the fat off the top of the sauce (I ended up with close to 2 cups).
When meat is finished resting, transfer to cutting board and slice against the grain into medium-thick slices.
Serve with sauce on top and sides of your choice!
|Pressure Cooker Atlanta Brisket|| |
- 2 Tablespoons cooking oil
- Montreal steak seasoning
- 3-3.5 pounds beef brisket (if there is a lot of fat, you can trim off some of it)
- 3 sweet onions, sliced about ½ inch thick
- 1 12 oz. can cola
- 1-1/2 cups ketchup
- 1 envelope packaged onion soup mix
- 1 teaspoon liquid smoke
- 2 bay leaves
- Heat 2 tablespoons oil in pressure cooker pot over medium high heat
- Rub the brisket with the Montreal steak seasoning
- Brown the brisket on both sides
- When brisket is browned, remove to a plate
- Put onions into the pot and sauté until they are translucent
- Pour cola over the onions and stir, scraping up any brown bits from the bottom of the pot
- Place meat back in the pan
- Add ketchup, onion soup mix and liquid smoke over and around the brisket
- Toss in a couple bay leaves and lock lid on pressure cooker
- Set time for 90 minutes
- When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release
- Carefully remove meat to a cutting board and let rest for 5-7 minutes
- If sauce looks a little thin, you can simmer over medium heat while the meat rests to reduce a bit
- When resting time is up, slice medium thick slices against the grain
- Serve meat on plates with sauce spooned on top
- Sauce is also great on potatoes, if you are serving