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Coffee Infused Beef Brisket

Coffee Infused Beef Brisket

All the years I was growing up beef was a staple in our house. My Dad’s family settled land in the Texas Panhandle in the mid-late 1800s and were cattle ranchers for generations. They raised their own beef and would keep the meat in the local butcher’s freezer in Shamrock, Texas. (If you’ve ever seen the episode of “I Love Lucy” where Lucy and Ethel buy a side of beef – well, you understand that’s a lot of beef!)

Granddad with his horse – plus some cattle and a few chickens looking on!

My Grandmother and my Mom were creative and resourceful cooks leaving nothing to waste, cooking every possible square inch of the steer. Brisket is one of those tougher cuts of meat but with a slow, low heat it will render itself into a delectable dish.

This recipe was given to my Mom by one of my dear Aunts. It’s wonderful whether finished in the oven or on the grill. The marinade is made with bold, flavorful elements that turn into a beautiful sauce for serving. Coffee is the key player in this rich marinade that is accented with catsup, Worcestershire sauce, a touch of brown sugar, garlic salt and liquid smoke for an additional depth of richness.

Patience is key, the work is minimal and the result is comforting, hearty and soul satisfying!

 

Coffee Infused Beef Brisket

2 cups strong coffee

2 cups catsup

½ cup Worcestershire sauce

2 tablespoons dark brown sugar

1-1/2 teaspoons kosher salt

½ teaspoon garlic salt

1 teaspoon freshly cracked black pepper

½ cup liquid smoke

5-6 pound beef brisket

Combine the coffee, catsup, Worcestershire sauce, brown sugar, kosher salt, garlic salt and pepper in a saucepan. Cook over medium heat for 30 minutes. Add the liquid smoke and stir to blend well.

Place the beef brisket in a deep container and using a fork or knife poke holes on both sides of the meat. Pour the marinade over the brisket, cover and refrigerate overnight turning the meat after about 6-8 hours.

When you’re ready to cook the brisket line a sturdy rimmed baking sheet with heavy-duty foil, large enough to wrap the brisket.

Remove the brisket from the marinade, place it on the foil and wrap it up, sealing the edges and the top. Place the brisket in a 300-degree oven and cook it 30 minutes per pound.

While the brisket is cooking, transfer the marinade to a saucepan and cook over medium-low heat until the sauce is warm and slightly thickened.

When the brisket is done, allow the meat to rest still wrapped in the foil for about 15-20 minutes. When you’re ready to serve, slice the brisket against the grain into 1/2″ slices. If desired, trim the “fat cap” off the top first and discard. Serve with the warm sauce.

Coffee-Infused Beef Brisket, courtesy of Preserving Good Stock

March 7, 2018
: Serves 6 to 8.

Coffee is the key player in this rich marinade that is accented with catsup, Worcestershire sauce, a touch of brown sugar, garlic salt and liquid smoke for an additional depth of richness. Patience is key, the work is minimal and the result is comforting, hearty and soul satisfying!

By:

Ingredients
  • 2 cups strong coffee
  • 2 cups catsup
  • ½ cup Worcestershire sauce
  • 2 tablespoons dark brown sugar
  • 1-1/2 teaspoons kosher salt
  • ½ teaspoon garlic salt
  • 1 teaspoon freshly cracked black pepper
  • ½ cup liquid smoke
  • 5-6 pound beef brisket
Directions
  • Step 1 Combine the coffee, catsup, Worcestershire sauce, brown sugar, kosher salt, garlic salt and pepper in a saucepan. Cook over medium heat for 30 minutes. Add the liquid smoke and stir to blend well.
  • Step 2 Place the beef brisket in a deep container and using a fork or knife poke holes on both sides of the meat. Pour the marinade over the brisket, cover and refrigerate overnight turning after about 6-8 hours.
  • Step 3 When you’re ready to cook the brisket, line a sturdy rimmed baking sheet with heavy-duty foil, large enough to wrap the brisket.
  • Step 4 Remove the brisket from the marinade, place it on the foil and wrap it up. Place the brisket in a 300-degree oven and cook it 30 minutes per pound.
  • Step 5 While the brisket is cooking, transfer the marinade to a saucepan and cook over medium-low heat until the sauce is warm and slightly thickened.
  • Step 6 When the brisket is done, allow the meat to rest for about 20 minutes. Trim the “fat cap” off the top and discard. Slice the brisket against the grain and serve with the warm sauce.


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