- 6
Ingredients
- 4 4 4 Tbsp vegetable oil
- 5-6 5-6 5-6 lbs beef brisket
- 3 3 3 onions, sliced
- 6 6 6 cloves garlic, sliced
- 1/4 1/4 1/4 c sweet paprika
- 2 2 2 Tbsp ground cumin
- 1 1 1 can (14 oz) tomato puree
- 1/2 1/2 1/2 c (packed) light brown sugar
- 2 2 2 c brewed coffee
- 2 2 2 c chicken broth
- 6 6 6 cardamom pods, cracked open (I didn't use these)
Preparation
Step 1
Preheat the oven to 325º. 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 to 10 minutes 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 minutes.
Stir in the paprika and cumin and cook for 1 minute.
Add the tomato puree and brown sugar and cook, stirring for 5 minutes.
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 falls apart easily, 3-1/2 to 4 hours.
Transfer the brisket to a cutting board and let cool for 30 minutes. Skim any fat from the braising liquid; season with salt and pepper.
Slice the brisket against the grain 1/4-inch thick and return to the roasting pan. Place the roasting pan over two burners. Warm the brisket over medium until heated through, about 10 minutes.
I made this for Easter 2018.
From Everyday with Rachael Ray, January/February 2014