- 1 tbsp finely ground coffee
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tsp dried thyme
- 4-5 lbs beef brisket
- 2 tbsp vegetable oil
- 2 lbs onions, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 3/4 cup brewed coffee
- 1/2 cup pomegranate or cranberry juice
- 1 bay leaf
- 2-4 tsp balsamic vinegar
Combine ground coffee, paprika, salt, pepper, and 1 tsp thyme. Rub into brisket. Set meat on a plate, cover with plastic wrap, and refrigerate for 1-4 hours.
Preheat oven to 300 degrees.
Heat oil in Dutch oven over medium-high heat. Brown brisket on all sides, about 10 minutes. Remove. Add onions to pot and cook 5 minutes. Add garlic and cook 5 more minutes. Add broth, liquid coffee, pomegranate juice, bay leaf, and remaining thyme. Bring to a simmer. Remove from heat. Return meat to pot, cover, and put in oven.
Bake until meat is fork-tender, 3-1/2 to 4 hours. Transfer brisket to cutting board, tent loosely with foil, and let rest 15 minutes. Cut meat across the grain into 1/2″ slices.
Remove bay leaf from pot while meat is resting and pour sauce into a container. Skim off fat. Add 2 tsp balsamic vinegar. If desired, thicken by pureeing 1 cup of the onions and garlic and then mixing it back into the sauce. Add more vinegar to desired taste. Bring sauce to a boil. Spoon a small amount over roast to moisten. Pour remaining sauce into a bowl to serve with roast.
8 servings
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Adapted from Prevention magazine