Nothing beats a beef brisket if it is cooked right!!
I had heard about a coffee rubbed brisket in a few conversations over the past year and boy did they sound good to me. So I did a little research, found a good many recipes on-line, whittled through them and then came up with my own based on that select few that stood out to me.
OMG! Beyond delicious!! I urge you to go out and purchase one (preferably a grass finished brisket) and try this recipe… As one of my meal prep clients Krisztina said, “Wow Brock, hands down best brisket I have ever had in my life. AMAZING!”
It doesn’t get much better than that 🙂
- 1 Beef Brisket (4 to 6 lbs)
- 3 lrg Carrots (peeled and cut into pieces)
- 2 Onions (peeled and cut into wedges)
- 1 lrg Fennel (peeled and cut into wedges)
- 1 cup Port
- 1/2 cup Rum
- Coffee Rub
- 1 cup chili powder
- 1/4 cup paprika
- 1/4 cup kosher salt
- 1/2 cup medium ground black pepper
- 1/4 cup finely ground dark roast coffee
- 2 tbsp Black Strap Molasses
- Combine chili powder, paprika, salt, pepper and coffee in a medium bowl.
- Preheat oven to 275°.
- Rub the brisket all over with the molasses.
- Now rub the coffee spice mix all over and set aside for 30 minutes.
- Arrange carrots, fennel and onions in the bottom of a roasting pan.
- Place the brisket on top of vegetables.
- Pour the port and rum over brisket and roast for 3 to 5 hours or until the brisket is tender and falling apart. (Allow for about 45 minutes per pound of brisket)
- You will know the brisket is done when you can separate the meat into shreds easily with a fork.
- Remove meat from the roasting pan and let it rest 10 to 15 minutes.
- Pour the pan juices and vegetables into a saucepan skimming the fat off the top and discarding it.
- Slice meat across the grain and arrange on a platter.
- Serve juices and vegetables with meat.
You can store the leftover coffee rub in an airtight container at room temperature.