Coffee Braised Brisket

By khojnicki

Ingredients

• 4 tbsp vegetable oil
• 5-6 lbs beef brisket
• 3 onions, sliced
• 6 cloves garlic, sliced
• 1/4 c sweet paprika
• 2 tbsp ground cumin
• 1 can tomato puree
• 1/2 c light brown sugar
• 2 c brewed coffee
• 2 c chicken broth
• 6 cardamom pods, cracked open

Details

Preparation time 45mins
Cooking time 300mins

Preparation

Step 1

Preheat the oven to 325 degrees F. Place a large roasting pan over two burners. Add 2 tbsp oil and heat over medium. When the oil shimmers, add the brisket and cook until browned, 8-10 mins per side. Transfer the brisket to a rimmed baking sheet.

Add the remaining 2 tbsp oil to the pan. Add the onions and garlic and season with salt. Cook over medium heat, stirring often, until the onions are golden brown and soft, about 15 mins. Stir in the paprika and cumin and cook for 1 min. Add the tomato puree and brown sugar and cook, stirring, for 5 mins. Stir in the coffee, chicken broth and cardamom pods and bring to a simmer.

Return the brisket to the pan. Cover snugly with foil and transfer to the oven. Roast until the brisket pulls apart easily, 3.5-4 hours.

Transfer the brisket to a cutting board and let cool for 30 mins. Skim any fat from the braising liquid; season with salt and pepper. Slice the brisket against the grain 1/4" thick and return to roasting pan. Place the roasting pan over two burners. Warm the brisket over medium until heated through, about 10 mins.