Best Coffee Braised Brisket Recipes
MY MOM'S COFFEE-BRAISED BRISKET
This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.
Provided by Michael Solomonov
Categories main-dish
Time 21h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
- Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
- Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
- Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
- Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
- To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.
COFFEE-CHILE BRAISED BEEF BRISKET TACOS
Categories Beef
Number Of Ingredients 11
Steps:
- Combine spices (chipotle powder, cinnamon, salt and pepper) with the ground coffee. Rub spice/coffee mixture on beef brisket, set aside. Add onion, lime juice, wine, vinegar and tomato sauce to crock pot. Set spice rubbed brisket on top of onion and liquids. Cover and cook on low for 8-10 hours
COFFEE-BRAISED BRISKET WITH POTATOES AND CARROTS
I got this recipe from Real Simple magazine and we now have a new way of cooking brisket. It's awesome! The original recipe called for half of the amount of coffee, brown sugar and Worcestershire sauce but, about halfway through cooking, I tasted the sauce and realized the tomato paste totally overpowered everything else. So I left the tomato paste as is, and doubled everything else. It was wonderful.
Provided by StaceyLyn78
Categories Meat
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In the bottom of a 5-6 quart slow-cooker, combine the onion, potatoes and carrots. Season the beef with salt and pepper (both sides) and place on top of vegetables.
- In a bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on LOW until the beef and vegetables are tender, about 7-8 hours.
- Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.
Nutrition Facts : Calories 1129.5, Fat 75.9, SaturatedFat 30.4, Cholesterol 207, Sodium 999.2, Carbohydrate 58.4, Fiber 8, Sugar 27.4, Protein 53.6
COFFEE-BRAISED BRISKET
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.
Provided by Ellen Bales @Starwriter
Categories Beef
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Add tomato puree and brown sugar; cook, stirring, for 5 minutes. Stir in coffee and chicken broth and bring to a simmer.
- 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.
- 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.
- Serve with mashed potatoes; serve the braising liquid as gravy/broth.
COFFEE-BRAISED BRISKET WITH POTATOES AND CARROTS
Steps:
- In botton of slow cooker, combine the onion, potatoes and carrots. Season the beef with 1 tsp salt and 1/2 tsp. pepper and place on top of the vegetables. In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 7-8 hours. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley.
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