Brisket in Coffee-Barbecue Sauce
Published September 30, 2000
- Total Time
- 3 hours 45 minutes
- Rating
- Comments
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Ingredients
¾ 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
½ cup cider vinegar
1 28-ounce can peeled, chopped tomatoes
Kosher salt and freshly ground black pepper
1 brisket (about 4 pounds)
Nutritional analysis per serving (10 to 12 servings)
10 grams carbs; 142 milligrams cholesterol; 586 calories; 25 grams monosaturated fat; 4 grams polyunsaturated fat; 15 grams saturated fat; 48 grams fat; 2 grams fiber; 841 milligrams sodium; 28 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium kettle, heat ¼ 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, then lower to a simmer. Simmer 10 minutes. Set aside to cool.
- Step 2
Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside.
- Step 3
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 ½ 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.
- Step 4
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.
Private Notes
Comments
That should read my le crusset doufou. The horseradish sauce recipe that was included with the original NYT recipe: 1/2 cup heavy cream, 3 tablespoons prepared horseradish,drained, 1 tbs finely minced shallot, 1/2 tsp kosher salt, Pinch finely ground black pepper. In a small bowl beat the cream until it begins to hold peaks. Gently whisk in the horseradish,shallot,salt and pepper. Chill until ready to serve. This goes well with leftover corned beef or brisket.
Brisket was delicious. I felt the sauce was a little bitter.
I’ve been making this for several years. A little less coffee works very well. I use canned pumpkin in place of tomato due to tomato sensitivities in various combinations. I sauté chopped mushrooms when I add the garlic. No pureeing. Adjust taste when it is almost done. Spectacular
First, use a can of crushed tomatoes - you save washing the blender. Second, PLEASE correct the cooking time - the 3/45 doesn't include the last /60-90 uncovered bake. Third, there's way too much liquid. If the cook time was accurate one might have time to reduce to a sauce. Lastly, it was missing something flavor-wise. Maybe a hit of warming spices? Maybe a shot of apricot preserves? It was good but with all the other fabulous brisket recipes, it's unlikely we'll make this one again.