COFFEE-BRAISED BRISKET

Ellen Bales

By
@Starwriter

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.


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Rating:

Comments:

Serves:

6

Prep:

45 Min

Cook:

4 Hr 15 Min

Method:

Bake

Ingredients

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(s)
(14 oz.) tomato puree
1/4 c
packed light brown sugar
2 c
brewed coffee
1 c
chicken broth
salt and pepper

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom