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coffee-braised brisket

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Found this awesome-looking recipe in Rachael Ray's magazine today. I have tweaked it just a bit to make it more to my liking.

(1 rating)
yield 6 serving(s)
prep time 45 Min
cook time 4 Hr 15 Min
method Bake

Ingredients For coffee-braised brisket

  • 4 Tbsp
    vegetable oil
  • 5 to 6 lb
    beef brisket (preferably the second cut), trimmed
  • 3
    onions, sliced
  • 6 clove
    garlic, sliced
  • 1/4 c
    sweet paprika
  • 2 Tbsp
    ground cumin
  • 1 can
    (14 oz.) tomato puree
  • 1/4 c
    packed light brown sugar
  • 2 c
    brewed coffee
  • 1 c
    chicken broth
  • salt and pepper

How To Make coffee-braised brisket

  • 1
    Place a large roasting pan over two burners and add 2 Tbsp. oil; heat over medium heat. Add the brisket and cook until browned, 8 to 10 minutes on each side. Transfer the brisket to a rimmed baking sheet.
  • 2
    Add the remaining 2 Tbsp. oil to the pan. Stir in the onions and garlic and season with a little salt. Cook over medium heat, stirring often, about 15 minutes, or until onions are a golden brown and soft. Stir in the paprika and cumin and cook for one minute more.
  • 3
    Add tomato puree and brown sugar; cook, stirring, for 5 minutes. Stir in coffee and chicken broth and bring to a simmer.
  • 4
    Return the brisket to the pan. Cover tightly with foil and transfer to a preheated 325-degree oven. Roast until the brisket pulls apart easily, about 3-1/2 to 4 hours.
  • 5
    Transfer brisket to a cutting board and let rest for 30 minutes. Skim fat from the braising liquid; season with salt and pepper. Slice the brisket against the grain 1/4 inch thick and return slices to the roasting pan. Place pan over two burners and warm the brisket over medium heat until heated through, about 10 minutes.
  • 6
    Serve with mashed potatoes; serve the braising liquid as gravy/broth.
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