Turkish Coffee Rubbed Brisket Recipe Epicuriouscom

TURKISH COFFEE-RUBBED BRISKET

Turkish Coffee-Rubbed Brisket image

Provided by Michael Solomonov

Categories Coffee Roast Rosh Hashanah/Yom Kippur Brisket Cardamom

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 onions, peeled and quartered
2 large potatoes, scrubbed and cut into 1-inch-thick wedges
1 large carrot, peeled and cut into 2-inch pieces
1 fennel bulb, cut into 1 1/2-inch-thick wedges
1 garlic head, unpeeled, sliced in half crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 tablespoon finely ground Turkish coffee or espresso
1 tablespoon smoked cinnamon (available from www.laboiteny.com) or regular cinnamon
1 teaspoon ground cardamom
One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
Special equipment:
Heavy, large roasting pan

Steps:

Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.
Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.
To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.

COFFEE-RUBBED TEXAS-STYLE BRISKET

Coffee-Rubbed Texas-Style Brisket image

This delicious Texas-style beef brisket features a coffee-based dry rub that adds deep, smoky flavor to the meat.

Provided by mhodge18

Categories < 30 Mins

Time 22m

Yield 1 brisket, 6 serving(s)

Number Of Ingredients 11

Ingredients

6 cups oak wood chips or 6 cups hickory chips
1 tablespoon ground coffee
1 tablespoon kosher salt
1 tablespoon dark brown sugar
2 teaspoons smoked paprika
2 teaspoons dried ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (4 1/2 lb) flat cut beef brisket (about 3 inches thick)

Steps:

Soak the wood chips in water at least 1 hour.
Combine coffee, salt, brown sugar, paprika, chile powder, garlic powder, onion powder, cumin and black pepper in a bowl. Pat brisket dry; rub with coffee mixture.
Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.
Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.

Nutrition Facts : Calories 546.1, Fat 25.4, SaturatedFat 8.9, Cholesterol 210.9, Sodium 1448.7, Carbohydrate 4.2, Fiber 0.8, Sugar 2.4, Protein 71

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