For Passover or Sunday Supper, this is it!
Special to the Tribune

You know television anchor Mark Curtis from KPNX Channel 12. But there's another star in his household – Grandma's Brisket!

This fall-apart fork-tender brisket is a family favorite in the Curtis family for a holiday or Passover meal. The recipe actually comes from Mark's wife, Abby's Grandma Suzy, and the big surprise in this recipe is the coffee, 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. For Passover or Sunday Supper, this is it!  

Watch the how-to tideo at

Grandma Suzy's Brisket


3-4 lb (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-and-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.

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