My Moms Coffee Braised Brisket Recipes

MY MOM'S COFFEE-BRAISED BRISKET

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.

COFFEE-GLAZED OVEN BRISKET

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.

BRISKET MINA

Steps:

• For the charoset: Combine the carrots, apple, cilantro, walnuts, horseradish, raisins, vinegar and salt in a medium bowl. Toss to combine. Set aside.
• For the mina: Preheat the oven to 400 degrees F. Brush the bottom and sides of a 10-inch cast-iron skillet or baking dish with oil.
• Heat the oil in a large skillet over medium-high heat. Add the garlic, onion and salt and cook until the vegetables have softened but not browned, 5 to 8 minutes. Add the coffee if using and cardamom and stir to combine. Add the shredded brisket and 1/4 cup water or reserved brisket braising liquid and mix to combine until warm. Transfer the brisket mixture to a large bowl and let cool for 10 minutes, then stir in the egg.
• Soak the matzo in warm water until pliable, about 1 minute, the remove to a clean kitchen towel to rest, about 5 minutes. Line the bottom and sides of the oiled cast iron skillet with the matzo, breaking up the pieces as needed to completely cover the bottom and sides of the skillet. Spoon the brisket mixture evenly over the bottom and cover the top with more matzo. Fold over the edges of the matzo running up the sides to seal the brisket, adding extra pieces of matzo to completely cover. Drizzle with canola oil and bake until the mina is golden brown and crisp, about 30 minutes. Let stand for 5 minutes.
• Invert the mina onto a serving platter. Slice into wedges and serve topped with the charoset.

COFFEE-BRAISED BRISKET WITH POTATOES AND CARROTS

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.