Recipe: Coffee-Glazed Oven Brisket
Updated: 2:19 pm CST November 19, 2008
By Nancy Lynch
Madison Magazine
Special To Channel 3000How I love to imagine a quiet, relaxed Sunday in November. The holidays are starting to gear up and the week's obligations are behind us. It is such a treat to slow down and recharge. I imagine a long walk through the autumn countryside with clear, bracing air and sunshine. The walk adds to the refreshing atmosphere of the day and encourages a hearty appetite for dinner.The perfect meal for this slowed-down day is coffee-glazed oven brisket. It's easy to prepare and requires little attention while it is slowly cooking in the oven. You only need to add a vegetable and mashed potatoes to complete the meal.The coffee-glazed oven brisket works whether a quiet day or a busy one is on your calendar. Either way, it will become a favorite Sunday-night dinner.Recipe: Coffee-Glazed Oven BrisketINGREDIENTS3 pound beef brisket
Kosher salt
Pepper
2 tablespoons canola oil
1/2 cup freshly brewed black coffee
1/2 cup ketchup
1/2 cup chili sauce
1/2 cup honey
1/3 cup Worcestershire sauce
1 garlic clove, minced
1 tablespoon soy sauceDIRECTIONSPreheat oven to 325 degrees. Season the beef brisket with salt and pepper. In a large oven-proof Dutch oven over high heat, warm canola oil. Add the brisket, fat side down, and cook until well browned, about for 4--5 minutes per side. Turn and brown other side for same amount of time. Remove from heat.In a small bowl, combine the black coffee, ketchup, chili sauce, honey, Worcestershire sauce, minced garlic and soy sauce. Pour over brisket.Cover tightly and roast in oven for 2 1/2 to 3 hours, turning the brisket halfway through the cooking time. The brisket is done when the meat shreds easily with a fork. Remove from the oven and slice the brisket on the bias against the grain. Skim fat from gravy. Pour the gravy into a gravy boat and serve with the brisket.Serves 6.To continue reading, visit MadisonMagazine.com.
Madison Magazine
Special To Channel 3000How I love to imagine a quiet, relaxed Sunday in November. The holidays are starting to gear up and the week's obligations are behind us. It is such a treat to slow down and recharge. I imagine a long walk through the autumn countryside with clear, bracing air and sunshine. The walk adds to the refreshing atmosphere of the day and encourages a hearty appetite for dinner.The perfect meal for this slowed-down day is coffee-glazed oven brisket. It's easy to prepare and requires little attention while it is slowly cooking in the oven. You only need to add a vegetable and mashed potatoes to complete the meal.The coffee-glazed oven brisket works whether a quiet day or a busy one is on your calendar. Either way, it will become a favorite Sunday-night dinner.Recipe: Coffee-Glazed Oven BrisketINGREDIENTS3 pound beef brisket
Kosher salt
Pepper
2 tablespoons canola oil
1/2 cup freshly brewed black coffee
1/2 cup ketchup
1/2 cup chili sauce
1/2 cup honey
1/3 cup Worcestershire sauce
1 garlic clove, minced
1 tablespoon soy sauceDIRECTIONSPreheat oven to 325 degrees. Season the beef brisket with salt and pepper. In a large oven-proof Dutch oven over high heat, warm canola oil. Add the brisket, fat side down, and cook until well browned, about for 4--5 minutes per side. Turn and brown other side for same amount of time. Remove from heat.In a small bowl, combine the black coffee, ketchup, chili sauce, honey, Worcestershire sauce, minced garlic and soy sauce. Pour over brisket.Cover tightly and roast in oven for 2 1/2 to 3 hours, turning the brisket halfway through the cooking time. The brisket is done when the meat shreds easily with a fork. Remove from the oven and slice the brisket on the bias against the grain. Skim fat from gravy. Pour the gravy into a gravy boat and serve with the brisket.Serves 6.To continue reading, visit MadisonMagazine.com.
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