TURKISH COFFEE-RUBBED BRISKET

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Turkish Coffee-Rubbed Brisket image

Provided by Michael Solomonov

Categories     Coffee     Roast     Rosh Hashanah/Yom Kippur     Brisket     Cardamom

Yield Makes 4 to 6 servings

Number Of Ingredients 14

2 onions, peeled and quartered
2 large potatoes, scrubbed and cut into 1-inch-thick wedges
1 large carrot, peeled and cut into 2-inch pieces
1 fennel bulb, cut into 1 1/2-inch-thick wedges
1 garlic head, unpeeled, sliced in half crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 tablespoon finely ground Turkish coffee or espresso
1 tablespoon smoked cinnamon (available from www.laboiteny.com) or regular cinnamon
1 teaspoon ground cardamom
One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
Special equipment:
Heavy, large roasting pan

Steps:

  • Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.
  • Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.
  • To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.

Frank Diaz
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This recipe is a keeper! The brisket was so tender and flavorful. The coffee rub was a perfect touch.


MRiaz Khan
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I'm not a huge fan of coffee, but I loved this brisket. The coffee rub was subtle and didn't overpower the meat.


Ranafikry 2012
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This is the best brisket recipe I've ever tried. The coffee rub is genius and the meat is always cooked to perfection.


Zubair Malik 8475
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I followed the recipe exactly and my brisket turned out perfectly. The coffee rub was amazing and the meat was fall-apart tender.


Odessa Dowden
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This was my first time making brisket and it turned out great! The coffee rub was a great addition and gave the meat a really unique flavor.


SHREYA SARKI
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I've made this brisket several times and it's always a crowd-pleaser. The coffee rub is a game-changer. It gives the brisket a rich and savory flavor that is out of this world.


BUTO
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This is a great recipe for a special occasion. The brisket is always a hit and the coffee rub is a nice touch.


Jon Islam
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I'm not sure what I did wrong, but my brisket didn't turn out very well. The meat was tough and the coffee rub was too strong.


chef hamster
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This brisket was a bit too spicy for my taste. I think I'll use less cayenne pepper next time.


alum ketty
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I'm a big fan of Turkish coffee, so I was excited to try this recipe. The coffee rub was everything I hoped for and more. It added a wonderful depth of flavor to the brisket.


Tajammal Chishti
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I've made this brisket several times and it's always a crowd-pleaser. The coffee rub is a game-changer. It gives the brisket a rich and savory flavor that is out of this world.


Louis Matisse
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This is one of my favorite brisket recipes. The coffee rub is so unique and flavorful. I always get compliments when I make this dish.


Zargay Khan0999
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I made this recipe for a party and everyone loved it! The brisket was cooked perfectly and the coffee rub was a huge hit. I would definitely recommend this recipe.


Jara Haq
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I followed the recipe exactly and my brisket turned out dry and tough. I'm not sure what went wrong.


SR KOBIR
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This brisket was a bit too strong for my taste. The coffee rub was a bit too bitter and overpowering. I think I'll try a different recipe next time.


Samuel Ashworth
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I'm not a huge fan of coffee, but I was pleasantly surprised by how much I enjoyed this brisket. The coffee rub was subtle and didn't overpower the meat. I'll definitely be making this again.


Aman Aman
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This recipe was easy to follow and the results were amazing. The brisket was cooked perfectly and the coffee rub was delicious. My family loved it!


Arash Shahrukhi
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I've never cooked with Turkish coffee before, but I'm so glad I tried this recipe. The coffee rub added a richness and depth of flavor to the brisket that I've never experienced before.


Ebrahim Mohammed
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This brisket was a hit! The Turkish coffee rub gave it a unique and flavorful crust, and the meat was fall-apart tender. I'll definitely be making this again.