I tried beef brisket for the first time back in the early 90s with some friends of Irish descent who weren't drunk when they cooked dinner, but were well on their way to slap happy by the time dessert was served. (Why do most of my recipe posts begin with some form of "this one time, we were drunk...?") I liked the flavors they used- just regular old corned beef spices and lager, but I immediately began thinking of ways I could jazz it up with some Beth-ness. See, I dig the whole Irish thing, but I knew brisket was also very Jewish and Caribbean, too. I researched how all these folks make a traditional brisket. Somehow, I was gonna put some hotness in there as well as some more... something...
What I ended up with is my family's favorite way to have brisket. I think if they knew what I used to make their supper so dang yummy good, they'd call me crazy (and we all know they'd be right on the money). I don't think they know about my twice baked method for making the brisket so effing tender either, but once you do this, friends, you'll never go back to boiling or crock pot cookin' your briskets. Peace, B.
You'll want to eat any leftovers the next day on a bagel with some spicy mustard. I know I'm letting my Yankee birth show with this, but just trust me. It's all kinds of good-ness.
3 to 5 pound beef brisket
2 cups coffee
6 to 7 ounces chili sauce*
2 tablespoons brown sugar
1 minced onion
salt and pepper
*I really, really like Seven Moons garlic chili sauce. It's not very expensive at all- you can pick it up at Big Lots for a buck fiddy. It totally changes the flavor of the brisket sauce. If you use a chili sauce without a ton of garlic, throw some minced cloves in ther 'cause YUM.
Preheat oven to 325 degrees.
Mix all of the ingredients together. Place brisket in a roasting pan and pour the sauce over the brisket. Cover with a lid or foil and bake for 2 hours.
Remove brisket from the roasting pan and let cool on a platter for 10 to 15 minutes. Cut the brisket into thin slices and place the slices back into the sauce in the roasting pan. Bake for another 2 hours
or until you can cut the slices with a fork. Try not to go back for seconds when you test how tender the brisket is.
Add some taters and toasted pita and we're talkin' dee-lish-us!