Name: Coffee-braised Brisket Recipe
Total time: 45 min
Yield: 6
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Coffee-braised Brisket Recipe

Rachael Ray Every Day

Crawler

American

Non Vegetarian

Vegetable oil

Beef brisket,  trimmed

Onions,  sliced

Cloves Garlic,  Sliced

Sweet Paprika

Ground Cumin

1 can tomato puree

Light brown sugar

Brewed coffee

Chicken Broth

Preheat the oven to 325 degrees. 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.

step 1

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.

step 2

Return the brisket to the pan. Cover snugly with foil and transfer to the oven. Roast until the brisket pulls apart easily, 3 1/2 to 4 hours.

step 3

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.

step 4

Rachael Ray