Coffee-Rubbed Slow-Cooked Brisket
3 thinly sliced onions
1 TBSP olive oil
1/2 tsp. kosher salt
The Rub:
3 TBSP ground coffee
3 TBSP packed dark brown sugar
1 TBSP kosher salt
1-1/2 tsp. smoked paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Generous pinch of black pepper
Toss the thinly sliced onions with 1 TBSP olive oil and 1/2 tsp. kosher salt in a roasting pan.
In a small bowl combine the ground coffee, dark brown sugar, kosher salt, smoked paprika, garlic power, cayenne pepper and black pepper.
Generously coat 1 (4-lb) half brisket all over with the rub. Cover tightly with foil and bake at 300 for 3-1/2 hours. Uncover pan; cook 30 minutes longer or until browned. Transfer to a board and let rest for 15 minutes. Place pan over burners on the stove, turn heat to medium high, and bring onions and juices to a simmer, stirring occasionally, until slightly thickened. Slice brisket and serve with pan juices..
Serves 8
Recipe source: The Palm Beach Post
3 thinly sliced onions
1 TBSP olive oil
1/2 tsp. kosher salt
The Rub:
3 TBSP ground coffee
3 TBSP packed dark brown sugar
1 TBSP kosher salt
1-1/2 tsp. smoked paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Generous pinch of black pepper
Toss the thinly sliced onions with 1 TBSP olive oil and 1/2 tsp. kosher salt in a roasting pan.
In a small bowl combine the ground coffee, dark brown sugar, kosher salt, smoked paprika, garlic power, cayenne pepper and black pepper.
Generously coat 1 (4-lb) half brisket all over with the rub. Cover tightly with foil and bake at 300 for 3-1/2 hours. Uncover pan; cook 30 minutes longer or until browned. Transfer to a board and let rest for 15 minutes. Place pan over burners on the stove, turn heat to medium high, and bring onions and juices to a simmer, stirring occasionally, until slightly thickened. Slice brisket and serve with pan juices..
Serves 8
Recipe source: The Palm Beach Post