When I think of Sunday suppers (or any supper for that matter), a good old-fashioned brisket is right there at the top of the list. Ah, but wait! What if that brisket was fall apart fork-tender and soaked in spice and coffee? Now we're talking!
If you haven't used coffee in a beef recipe, you're in for a real treat. The great flavor is why top chefs love to prepare meats with a coffee rub. Coffee and beef bring out the best in each other.
If you're not familiar with the use of coffee with brisket, you'll surely recognize the man who gave me this recipe. KPNX Channel 12's Mark Curtis is the affable nightly news anchor on screen. Off screen, he's a bit of a foodie. But the one that gets credit for this amazing brisket is his wife Abby, whose Grandma Suzy made her recipe good enough to pass along from generation to generation.
Abby said that a lot of popular brisket recipes use onion soup mix, but she found that it makes the meat and vegetables very salty. The coffee is wonderful because it tones down the saltiness, adds a rich flavor when it's mixed in with ketchup and the coffee also tenderizes the brisket. Grandma's Brisket is one of those delicious reminders of how much we love treasured family recipes. Move over, Mark Curtis. This one is ready for prime time, too.
Watch my how-to video: jandatri.com/recipe/brisket.
Grandma Suzy's Brisket
3-4 lbs. (first cut) trimmed brisket
2 tablespoons olive oil
2 sweet yellow onions, sliced in rounds
1 1/2 cups fresh brewed strong coffee
1 1/2 cups ketchup
3-4 tablespoons Montreal Steak Seasoning
1 teaspoon garlic powder
1 teaspoon pepper
2 cups baby carrots
8 mini potatoes
Preheat oven to 325 degrees. Season brisket by patting and rubbing Montreal Steak Seasoning on both sides of brisket. Sprinkle both sides with garlic powder and pepper. Drizzle olive oil into Dutch Oven, roasting pan or large oven-safe skillet. On high heat, brown brisket on both sides, about 2 minutes per side.
Remove brisket. Reduce heat to medium high and cook onions with drippings until just softened, about 2-3 minutes, stirring occasionally. Wisk together coffee and ketchup. Remove the onions or move them to one side of the pan. Return the brisket to the Dutch oven fat side up and arrange the onions over the brisket. Add carrots and mini potatoes.
Pour the coffee & ketchup mixture over the brisket. Cook for 2 1/2 hours or until tender, basting occasionally. Slice the brisket and smother it with the onions, carrots, potatoes & gravy.