Name: Rum And Coffee Brisket Recipe
Total time: 450 min
Yield: 2
Cuisine: American

Protein

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Sugar

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Vitamin B1

Vitamin B2

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Vitamin B6

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Manganese

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Recipe for rum and coffee brisket cooked with onions, garlic and red bell peppers. Savory and perfect for the holidays. Kosher, jewish. 

How to make Rum And Coffee Brisket Recipe

Tori Avey

Crawler

American

<p>Recipe for rum and coffee brisket cooked with onions, garlic and red bell peppers. Savory and perfect for the holidays. Kosher, jewish. </p>

Non Vegetarian

Brisket,  first cut

Onion

Red Bell Pepper

Clove Garlic

Strong brewed coffee or espresso blend

Dark rum

Extra Virgin Olive Oil,  Divided

Beef broth

Kosher salt

Black pepper

Cornstarch

Preheat your oven to 300 degrees f. Rinse the brisket and pat dry, rub with salt and pepper. Heat 2 tbsp of olive oil in a large roasting pan over medium high heat. Place the brisket into the pan. Brown the brisket on both sides (about 5 minutes per side). If you don't have a roasting pan that will heat up on your stovetop, you can do these initial browning and sauting steps in a large skillet, then transfer everything over to a large roasting dish before putting in the oven.

step 1

Remove brisket from the pan. Drizzle remaining 2 tbsp olive oil in the pan and add the diced onions, diced red peppers and garlic. Saut the vegetables for a few minutes, scraping up the brown bits on the bottom of the pan with your spatula.

step 2

When onion is translucent, add coffee and rum and bring to a simmer. Scrape up any remaining brown bits on the bottom of the pan as the liquid heats up.

step 3

Place brisket back into the pan, cover with peppers, onions and liquid. Pour beef broth into the pan until it goes halfway up the sides of your brisket.

step 4

Cover roasting pan tightly with foil, tenting slightly so there is no contact between the foil and the ingredients inside, and place in the oven. Let the brisket roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat may take longertest for doneness). Brisket is ready when it flakes and is fork tender. You can let it cook even longer for a soft, shredded texture if thats what you prefer. When fully cooked, the brisket will have shrunk in size. I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says make ahead directions. If you are not making ahead, continue reading.

step 5

Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce until hot. Mix together 4 tsp cornstarch and 2 tbsp cold water till smooth, then stir into the sauce. Bring sauce to a boil till it thickens (add more cornstarch and water mixture to thicken further, if desired--don't add cornstarch directly to the hot sauce without first mixing a little cold water in). Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve brisket topped with warm sauce and softened veggies.

step 6

Open the foil to vent and let the brisket slowly return to room temperature. Discard foil. Transfer brisket, vegetables and cooking juices over to a glass or ceramic baking dish. Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket up to a week ahead if you prefer. 1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees f. The fat in the sauce will have risen to the top and solidified. Use a spoon to scoop the fat bits out of the sauce and discard. Take the brisket out of the dish and brush any excess sauce and vegetables back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat coldfirst cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.

step 7

Take the brisket out of the dish and brush any excess sauce and vegetables back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat coldfirst cut the fatty flat cap off the brisket, then cut the brisket in thin slices against the grain.

step 8

If my brisket is very large and wide, i often cut the slices in half lengthwise to make the size of the brisket pieces more manageable.

step 9

Mix 4 tsp of cornstarch into 2 tbsp of cold water. Stir the mixture into your cooking liquid. Alternatively, rather than adding the cornstarch mixture, you can blend the sauce to make a gravy. Once you've skimmed the fat from the sauce, pour the chilled cooking liquid and vegetables into a blender and blend. This will make a thick and flavorful gravy, but you will lose the pretty pepper chunks. Either way works!

step 10

Return the sliced brisket to the dish and spoon sauce and vegetables or blended gravy over it, making sure to spoon a little sauce between each slice.

step 11

Cover the dish with foil and place it in the oven. Let the brisket roast for 45-60 minutes till heated through. You can cook it even longer to let it become more tender, if you wish. To thicken the sauce further, stir in more of the cornstarch/water mixture, a teaspoon at a time, into the hot sauce till it has thickened to your liking. Add salt and pepper to taste, if desired. Serve brisket with pan sauce and softened veggies.

step 12