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.
- Total Time:
- Servings: 6
Source: Everyday Food, October 2003
- 3 pounds beef brisket (thin first-cut)
- Coarse salt and ground pepper
- 2 tablespoons canola oil
- 1/2 cup freshly brewed black coffee
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/2 cup honey
- 1/3 cup Worcestershire sauce
- 1 garlic clove, minced
- 1 tablespoon soy sauce
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.