s BEEF BRISKET IN COFFEE-BARBEQUE SAUCE***** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
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12-30-2012 great, browned and then in slow cooker for 8 hrs on low

***
12-13-2009 excellent, had a 5 lb brisket, cooked initial period for 4
hours
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12-2001 this was excellent, cooked it in a crock pot for 8.5 hours on
low
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This beef brisket recipe is from The New York Times. The coffee in the
sauce lends it a wonderful Texas smokehouse flavor.

Brisket in Coffee-Barbecue Sauce

3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon crushed-red-pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
128-ounce can peeled, chopped tomatoes
Kosher salt and freshly ground black pepper
1 brisket (about 4 pounds)

In a medium kettle, heat 1/4 cup of the oil over medium heat. Add the
onion and cook, stirring, until soft and golden brown, about 7
minutes. Add the garlic and cook, stirring, until fragrant, about 30
seconds. Stir in the red pepper. Add the tomato paste and cook,
stirring frequently, about 1 minute. Stir in the brown sugar. Pour in
the coffee, vinegar, and tomatoes; bring to a boil; and then lower to
a simmer. Simmer 10 minutes. Set aside to cool.

Working in small batches, transfer the tomato-coffee mixture to a
blender and puree. Season with salt and pepper to taste. Set aside.

Preheat the oven to 275 degrees. Season the brisket with salt and
pepper. In a Dutch oven with a tight-fitting lid, heat the remaining
1/2 cup oil. Brown the brisket on both sides. Drain off the oil,
leaving the brisket in the Dutch oven. Turn the brisket so that the
fat side is facing up and then coat it with the pureed tomato-coffee
mixture. Cover the Dutch oven and place it in the oven. Bake for 3
hours, basting frequently.

Remove the lid and bake uncovered until the brisket is glazed and very
tender, about an hour and a half more. Remove the brisket and set it
aside to rest for 10 minutes, covered with foil, before slicing thinly
across the grain.

Yield: 10 to 12 servings.


Notes:

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