Lisa Fain of Homesick Texan Says: It’s difficult to achieve true barbecue flavor in an oven, but this recipe comes pretty darn close. Coffee gives this brisket a sweet, earthy flavor; smoked paprika and chipotle powder give it a little heat and smoke. Most oven-baked briskets call for the pan to be covered during the cooking, but this brisket is cooked uncovered, which gives the brisket a nice crust on the outside while leaving the meat tender on the inside. And yes, if you’re watching your caffeine intake it’s quite all right to use decaffeinated coffee!
Coffee-Rubbed Brisket
Serves 8
Coffee rub:
1/2 cup brown sugar
1/4 black pepper
1/4 cup of finely ground dark coffee
1/4 cup paprika (smoked preferred but regular is fine)
2 tablespoons salt
1 tablespoon chipotle powder
2 teaspoons granulated garlic
2 teaspoons of cinnamon
1 teaspoon cumin
1 teaspoon allspice
Brisket:
1 four-six pound first-cut beef brisket, untrimmed on one side
2 large carrots, cut into thirds
1 large white onion, cut into rings
1 bay leaf
1 cup of brewed coffee
1 cup of water
¼ cup apple cider vinegar
Mix together all the rub ingredients and then thickly apply the rub to both sides of brisket. Let rub-covered brisket sit for an hour unrefrigerated.
Heat oven to 300 degrees.
Place in the center of a large roasting pan cut carrots and onion slices and bay leaf. Place brisket, fat side up, on top of vegetables so it’s elevated from the pan. Pour liquids into pan and place uncovered in the oven.
Cook for four to six hours (or about an hour per pound). Brisket is ready to come out of the oven when it’s fork tender. Let brisket rest for 20 minutes. Slice thinly across the grain and serve with pan juices.
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