Coffee-Rubbed Brisket | Serve with parsnips, Brussels sprouts or a favorite vegetable. Garnish with parsley.
INGREDIENTS
1 whole beef brisket (2.5 to 3 pounds)
1 large onion
1 bunch celery
1 bunch of Italian parsley
1 bunch carrots or 3 large carrots
4 cups of beef broth
4 tablespoons olive oil
FOR THE RUB
3 tablespoons coarse sea salt
1 tablespoons coarse ground black pepper
3 tablespoons coffee freshly roasted and or ground
Rub into brisket one day in advance (or a minimum of 12 hours)
PREPARATION
Brush away extra dry-rub mixture from uncooked brisket. In a covered crock pot or electric frying pan, brown brisket on both sides.
Cut vegetables into rough ¾-inch pieces. Add vegetables. (Vegetables are mainly used for flavor.) After vegetables cook for 5 minutes, deglaze pan with red wine. (Use up to a cup, but you’ll need to reduce the liquid by half.) Add beef stock and lower to a simmer.
Cook brisket for up to four hours. Remove to a serving platter. Drain/strain remaining liquid in the pan. Thicken with 2 tablespoons of flour mixed with equal parts softened butter.
Serving suggestion: Cut brisket into individual portions and serve with parsnips, Brussels sprouts or a favorite vegetable. Garnish with parsley.
Makes six to eight dinner-sized portions.
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