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Brisket Braised in Coffee

Source of Recipe


Adapted from "Cooking One on One"



List of Ingredients



• 4 pounds brisket, trimmed of excess fat
  
• Salt and freshly ground black pepper
  
• 3 Tbsp vegetable oil, divided
  
• 1½ large yellow onions, chopped
  
• 2 Tbsp sliced fresh garlic
  
• 1 Tbsp (or more) ancho chile powder
  
• 1 tsp whole fennel seeds
  
• 1 tsp whole cumin seeds
  
• 1/3 cup packed light brown sugar
  
• 1/3 cup apple cider vinegar
  
• 1½ cups strong-brewed coffee
  
• 1 cup chicken stock
  
• ¾ cup canned diced tomatoes with their juice
  






Instructions



1. Season the meat with salt and pepper. In a Dutch oven or casserole, heat 2 tablespoons of the oil. Brown the brisket on both sides over high heat. Remove the meat from the pot and set aside.
   
   
2. Preheat the oven to 300° F.
   Pour off the fat from the pot. Add the remaining 1 tablespoon oil and sauté the onion and garlic until they just begin to color. Add the chile powder, fennel and cumin seeds and sauté, stirring for about a minute, until fragrant. Add the remaining ingredients. Return the brisket to the pot, fat side up. Cover, place in the oven, and cook for 3 to 3½ hours more, or until the meat is very tender.
   
   
3. Transfer the meat to a cutting board. Purée the sauce. Return the meat to the sauce, fat side up, and bake, uncovered, for an additional 30 to 40 minutes, until the brisket is nicely glazed. Remove the meat from the sauce and, when it is cool enough to handle, slice thinly across the grain.
   
   Makes 6 to 8 servings.