Brisket Braised In Coffee
Based on a recipe from the cookbook “Cooking One On One” by John Ash.
Introduction
When the weather turns cool, this slow-baked brisket braised in coffee fills the kitchen with the best kind of cozy. It’s the kind of dinner you can slide into the oven for an easy, hands-off afternoon and bring to the table for family or a casual gathering.
I’ve cooked my way through several recipes in the cookbook “Cooking One On One” by John Ash, (shop the book) and I’m sharing this recipe with you because it is one of my favorites. I hope you enjoy.
As an Amazon affiliate, I may make a small commission on the sale of this book at no cost to you.
Some Helpful Tips and Recommendations
- Brew it strong: Use strong brewed coffee so the flavors stand up to the beef.
- Good sear, better flavor: Brown the brisket deeply on both sides before braising.
- Use a heavy Dutch oven: (shop) Enameled cast iron keeps heat steady and makes oven-to-table easy.
- Make-ahead friendly: This is even better the next day; chill in the sauce and reheat gently.
- Slice against the grain: Thin slices keep brisket tender and effortless to serve.
Equipment
Ingredients
Here’s what you’ll need.
- 4 pounds beef brisket, trimmed of excess fat
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 3 large yellow onions (about 1½ to 2 pounds total), sliced
- ¼ cup sliced fresh garlic
- 2 tablespoons (or more) pure chile powder, such as ancho or Chimayo (see Glossary and Pantry)
- 2 teaspoons whole fennel seeds
- 2 teaspoons cumin seeds
- ⅔ cup packed light or dark brown sugar
- ⅔ cup apple cider vinegar
- 4 cups strong brewed coffee
- 1 cup homemade chicken, meat, or vegetable stock or your favorite canned broth
- 1 14½-ounce can diced tomatoes with their juic
Instructions
PREHEAT THE OVEN TO 300°F.
Season the brisket liberally with salt and pepper. In a deep Dutch oven or casserole, heat 2 tablespoons of the olive oil and brown the brisket on both sides over high heat. Remove the meat from the pot, discard the fat, and wipe the pot out.
Add the remaining 2 tablespoons of olive oil to the pot and sauté the onions and garlic over high heat until they just begin to color. Add the chile powder and sauté, stirring for a minute more, until fragrant. Add the fennel, cumin, sugar, vinegar, coffee, stock, and tomatoes, and bring to a simmer. Return the brisket to the pot (fat side up, if you want to be very correct), cover, and place in the oven for 3 to 3½ hours or until the meat is very tender.
Leaving the oven on, transfer just the meat from the pot to a cutting board. Puree the braising liquids and vegetables until smooth any way you can (an immersion blender is the easiest way, or you can transfer everything carefully to a food processor or blender, in batches if necessary). Taste the sauce and season with salt and pepper if you think it needs it. Return the pureed sauce to the pot, place the meat fat side up in the pot, and bake uncovered for 30 to 45 minutes more, or until the brisket is nicely glazed. Transfer the meat to a cutting board (last time, I promise) and slice thinly across the grain. Serve the meat with the warm sauce spooned over it, or refrigerate the sliced brisket in the sauce for up to 3 days, and reheat on the stovetop.
Closing
Serve this coffee-braised brisket with simple sides and let the rich, caramel notes do the talking. If you make it, I’d love to hear how it turned out—save or share this recipe so you can find it again for your next gathering.
