Brisket in coffee barbecue sauce
Brisket in coffee barbecue sauce recipe in the beef category
Recipe ingredients:
- 3/4 cup vegetable oil
- 1 large Spanish onion, minced
- 5 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 7 tablespoons light brown sugar
- 5 cups brewed coffee
- 1/2 cup cider vinegar
- 1, 128 ounces, can peeled, chopped tomatoes
- Kosher salt and freshly ground black pepper
- 1, 4 pounds, brisket
Recipe method:
- In a medium pot, heat 1/4 cup of the oil over medium heat.
- Add the onion and cook, stirring, until soft and golden brown, about 7 minutes.
- Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper.
- Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar.
- Pour in the coffee, vinegar and tomatoes. Bring to a boil.
- Lower to a simmer. Simmer 10 minutes. Set aside to cool.
- Working in small batches, transfer the tomato coffee mixture to a blender and puree.
- Season with salt and pepper to taste. Set aside.
- Preheat the oven to 275 degrees F.
- Season the brisket with salt and pepper.
- In a Dutch oven with a tight fitting lid, heat the remaining 1/2 cup oil.
- Brown the brisket on both sides.
- Drain off the oil, leaving the brisket in the Dutch oven.
- Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato coffee mixture.
- Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently.
- Remove the lid and bake uncovered until the brisket is glazed and very tender, about an hour and a half more.
- Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain.