Coffee-Rubbed Brisket

Coffee Rubbed Brisket

The hostess offered to take our coats, but after the long, cold walk from the car to the restaurant, there wasn’t a chance I could give up the warmth of my hooded coat. However, just walking into Ribelle in Brookline (MA) warms your soul, with its rustic wooden tables and shimmery chandeliers. This place is worth a try if you haven’t been yet. Many of the dishes have a thoughtful, unique combination of flavors. I’m not sure I could re-create a dish at home, but I’m certainly inspired by  both the presentation and the food. The brisket we ordered had a delicious, rich, aromatic sauce. This coffee rubbed brisket is also rich and savory. Take the time to cook it low and slow at 300 degrees for 4 hours, it’s worth the wait. We had brisket tacos for dinner last night!

  • 3 onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 3 tablespoons ground coffee
  • 3 tablespoons packed brown sugar (use dark sugar if you have it)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoon smoked paprika (regular paprika works too)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • Freshly ground black pepper
  • 1 (4 pound) half brisket

Toss the sliced onions with the olive oil and the kosher salt and place in a heavy roasting pan, or heavy enamel pot (a dutch oven or Le Creuset).

Rub for Brisket

In a small bowl combine the ground coffee, brown sugar, kosher salt, paprika, garlic powder, cayenne and black pepper.  Generously coat the brisket with the rub. Place the brisket over the onions in the roasting pan and cover tightly with aluminum foil. Bake the brisket at 300 degrees for 3 1/2 hours, or until it is fork-tender. Check the brisket after an hour, if it seems dry, add 1/4 cup of water.

Uncover the pan and cook for another 30 minutes, uncovered or until browned. Transfer the brisket to a board and let it rest for 15 minutes. Slice and serve. You can make the brisket a day ahead of serving. Refrigerate it overnight and the fat will rise to the top. Skim the fat off, before re-heating the brisket.

Source: Boston Globe


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