Turkish Coffee-Rubbed Brisket Recipe | Epicurious.com
"Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege...."
INGREDIENTS
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2 onions, peeled and quartered
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2 large potatoes, scrubbed and cut into 1-inch-thick wedges
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1 large carrot, peeled and cut into 2-inch pieces
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1 fennel bulb, cut into 1 1/2-inch-thick wedges
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1 garlic head, unpeeled, sliced in half crosswise
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2 tablespoons extra-virgin olive oil
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1 tablespoon plus 1 teaspoon kosher salt, divided
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1 1/2 teaspoons freshly ground black pepper, divided
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1 tablespoon finely ground Turkish coffee or espresso
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1 tablespoon smoked cinnamon (available from www.laboiteny.com) or regular cinnamon
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1 teaspoon ground cardamom
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One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
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Heavy, large roasting pan
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