MY MOM'S COFFEE-BRAISED BRISKET
This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.
Provided by Michael Solomonov
Categories main-dish
Time 21h20m
Yield 8 servings
Number Of Ingredients 15
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-BRAISED BRISKET WITH POTATOES AND CARROTS
I got this recipe from Real Simple magazine and we now have a new way of cooking brisket. It's awesome! The original recipe called for half of the amount of coffee, brown sugar and Worcestershire sauce but, about halfway through cooking, I tasted the sauce and realized the tomato paste totally overpowered everything else. So I left the tomato paste as is, and doubled everything else. It was wonderful.
Provided by StaceyLyn78
Categories Meat
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1129.5, Fat 75.9, SaturatedFat 30.4, Cholesterol 207, Sodium 999.2, Carbohydrate 58.4, Fiber 8, Sugar 27.4, Protein 53.6
MOM'S MARINARA WINE BRISKET
My mother showed me how to make this easy recipe a few years ago and it is my husband's favorite so far. It goes well with white rice. UPDATE! Cindytc's review was for 4 lbs. brisket and for that amount ot meat, you could use 1 Onion soup packet, 1 jar of marinara and 1 cup of red wine. I have now altered the recipe, since her review, to 8 lbs. of meat (I sometimes use 4 smaller briskets). I like it with sauce. You can also make this in the crockpot on low heat for about 6 hours or until tender when checked with a fork. Enjoy!
Provided by Oolala
Categories Meat
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Place the brisket in a Dutch oven or covered roasting pan. (My Mom likes to pan sear the meat to "lock in the juices" but I can't tell the difference and don't usually do it).
- Sprinkle meat with the salt, garlic and onion packet all over.
- Now add the marina sauce and wine.
- Turn meat a few times to coat.
- Cook 3 hours, turning meat after 1 1/2 hours.
- The meat will be done when it is tender when pierced with a fork.
- Remove brisket to a cutting board and let cool a bit for easier cutting.
- Cut meat on the diagonal of the grain.
- Return meat to sauce and serve.
- It is also great the next day and it freezes well.
Nutrition Facts : Calories 1101.5, Fat 84, SaturatedFat 32.8, Cholesterol 221, Sodium 1860.5, Carbohydrate 20.8, Fiber 1, Sugar 14.3, Protein 54.6
BRISKET MINA
Mina is the Ladino word for pie. This Passover dish, common throughout the Sephardic world, is almost too good to be true. Once the matzo is soaked and baked, it magically transforms into something more like traditional pastry than unleavened bread. Mina has great vegetarian potential and can be filled with anything from eggplant to spinach and cheese to potatoes. The mina is topped with the fruit-and-nut condiment so crucial to the Passover table: charoset. Cardamom is used to flavor coffee and in sweets throughout the Middle East, but the cardamom-coffee combination works perfectly in savory recipes like this one. The cardamom is super piney and fragrant, with a sweetness that balances the roasty, bitter coffee and the rich, salty meat.
Provided by Michael Solomonov
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 18
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-GLAZED OVEN BRISKET
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 3h15m
Number Of Ingredients 10
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.
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- Mix the ground coffee, Yemen N10, and salt in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
- Preheat the oven to 475°F. Set a rack inside a roasting pan. Put the brisket on the rack and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300°F.
- Warm the oil in a large skillet over medium heat and add the onions, carrots, and garlic. Cook, stirring occasionally, until the vegetables have softened but not browned, about 8 minutes. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
- Transfer the vegetables to the roasting pan with the rack removed. Add the brisket, dried apricots, brewed coffee, and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
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