Coffee Braised Brisket With Potatoes And Carrots Recipes

Steps:

• Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
• Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
• Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
• Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
• Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
• To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.

Steps:

• Preheat the oven to 350 degrees F.
• Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
• Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
• To serve, slice the meat across the grain. Serve with the vegetables.

Steps:

• Preheat oven to 325 degrees. Season beef brisket with salt and pepper. In a large Dutch oven over high heat, warm oil. Add brisket, fat side down, and cook until well browned, 4 to 5 minutes per side. Remove from heat.
• In a small bowl, combine coffee, ketchup, chili sauce, honey, Worcestershire sauce, garlic, and soy sauce. Pour over brisket.
• Cover; bake, flipping halfway through, until meat shreds easily with a fork, 2 1/2 to 3 hours. Remove from oven; slice on the bias against the grain. Transfer remaining sauce from Dutch oven to a gravy boat, and serve with brisket.

Steps:

• In the bottom of a 5-6 quart slow-cooker, combine the onion, potatoes and carrots. Season the beef with salt and pepper (both sides) and place on top of vegetables.
• In a bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on LOW until the beef and vegetables are tender, about 7-8 hours.
• Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.

Steps:

• Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
• Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
• Simmer the brisket until tender, about 2 1/2 hours.

Steps:

• 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.
• 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.
• Add tomato puree and brown sugar; cook, stirring, for 5 minutes. Stir in coffee and chicken broth and bring to a simmer.
• 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.
• 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.
• Serve with mashed potatoes; serve the braising liquid as gravy/broth.