Pecan Pie Tart Hybrid: a combination of two ideas

Its Rodeo time Houston! And if you’re not from Houston, don’t worry. You can have a little taste of the Rodeo with this new dish. And no, it’s not battered and fried. There are a lot of staple foods that are associated with Texas such as BBQ, Tex-Mex, and just about anything you can think of that’s fried. For me, one of the best Texas foods, excluding BBQ of course, is pecan pie. So today I decided to make some pecan pie in honor of the Rodeo and also because I want some.  I combined two different recipes here. From the first, I stole the idea to make my pie into a tart, and I made the filling from the second recipe I found on The Food Network. Now let’s get started!

For the crust, I used my trusty and thoroughly tested formula for success. This is the same crust I made for my chocolate tart and the crumble in my raspberry cheesecakes. Simply follow the directions for the crust here.

While the crust is baking we will make the filling. First toast your pecans. If they are not halved make sure to chop them just a bit.

In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. This is very similar to making your own caramel, in case you were wondering.

Bring the ingredients in the saucepan to a boil over medium heat. Stir constantly until combined. Then let the mixture boil for about a minute, stirring occasionally.

Remove the saucepan from heat and add in the pecans, bourbon and vanilla. Set the mixture aside to cool slightly. Your crust should be coming out of the oven soon. If it’s already finished, make sure it’s still warm. If the crust has cooled, pop it back in the oven for 5 minutes to warm it through quickly.

Beat the three eggs in a small bowl and then pour them into the tart filling. Stir to combine.

Pour the filling into the crust. I ended up with extra liquid from my filling, so I scooped out all of the pecans into the tart and made caramel with the leftover filling by just keeping it on a small heat to cook the eggs. If you do this, make sure to stir constantly.

Bake the tart at 350 degrees Fahrenheit for 30-40 minutes until the edges are set and the center is still a little loose.  Let the tart cool for ten minutes before cutting and serving.

Pecan Tart

  • Servings: 8
  • Difficulty: easy
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  • 1 Chocolate Tart Crust 
  • 5 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon fine salt
  • 2 cups chopped toasted pecans
  • 1 to 2 tablespoons bourbon
  • 2 teaspoons pure vanilla extract
  • 3 eggs


  1. Make one batch of crust following the same instructions for the Chocolate Tart Crust
  1. While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla.
  1. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
  1. Bake on the lower oven rack at 350 degrees Fahrenheit until the edges are set but the center is still slightly loose, about 30 to 40 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.


Hash Brown Quiche: for breakfast, lunch, or dinner

This recipe is putting two great dishes together to create a hybrid that is spectacular. What is it? you may ask. Well I shall tell you. This hybrid is a mashup of hash browns (or better known as latkes) and a quiche. (Yes, the title does give it away a little). This quiche can work perfectly as a breakfast substitute; it has eggs, potatoes and bacon, because bacon makes everything better. But, you can also enjoy this for lunch or dinner with a side of salad or just on its own. The crust for the quiche is made from the hash browns which scared me at first because there was so much that could go wrong here. But it actually turned out quite nice. This quiche comes from Better Home and Gardens and it’s definitely one worth trying.

Preheat the oven to 325 degrees Fahrenheit. Wash and peel the potatoes and then shred them to pieces… Muahahah…ha…ha! Sorry, got a little carried away there. I used my food processor to coarsely shred the potatoes. Place the potatoes in a large bowl and fill it up with water. Stir the potatoes a little and then drain them through a colander. Repeat this process several times until the water runs clear.  Use a salad spinner to dry the potatoes. I didn’t have one so I just manually squeezed out as much water as I could. It’s important that the potatoes are completely dry in order for your crust to come together.  Put the shredded potatoes in a large, dry bowl and combine with the salt and pepper.

Heat the oil and butter in a large non-stick skillet until the butter starts to foam. Put the potatoes in the skillet and press them down so that they from an even layer on the bottom of the pan. Let them cook without stirring until the bottom becomes a golden brown. This should take about 12 minutes.

Now for the hard part. Place a baking sheet on top of the skillet and flip them both over. Remove the skillet and put it back on the heat. You should have inverted your giant hash brown onto the baking sheet. I managed to accomplish this with the help of my mom. As you can see, our hash brown fell apart a little but that’s ok. You can easily reshape it later.

Add some more butter to the skillet if necessary. Slide the potato crust from the baking sheet to the skillet making sure that the browed side is facing up. Use your spatula to reshape the potatoes back into a large flat cake. Cook until the underside turns golden brown.

Spray a pie pan with non-stick spray and slide the potato crust from the skillet to the pan. Again, use a spatula to reshape the crust and push it down to the bottom of the pan and up the sides as well. Yay! The hard part is over.

For the filling cook some bacon on the same skillet we used for the potatoes until they become nice and crisp. Take the bacon out of the skillet and let it cool of on a paper towel. Remove most of the bacon grease from the pan, leaving enough to use later for the vegetables.

Dice half of the onion and shred the zucchini. Toss them onto the skillet and sauté on medium heat for about 5 minutes. Make sure they don’t get brown.

In a small bowl combine the shredded cheese and flour. Mix together and set aside for now.

In a large bowl beat the eggs with the milk, salt, and crushed red pepper. Add your zucchini, onion, and cheese to the eggs and stir to combine. Make sure that the zucchini is not too hot before mixing it with the egg.

Pour the filling into the hash brown crust making sure that the filling doesn’t spill over the sides of the crust. Bake the quiche for 50 minutes or until the top is golden brown and a toothpick comes out clean. Let the quiche cool for 10 minutes before slicing it up and devouring.

Hash Brown Quiche

  • Servings: 8-10
  • Difficulty: intermediate
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  • 1 3/4 pounds russet potatoes 
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • 6 slices bacon
  • 2 coarsely shredded zucchinis
  • 1/2 chopped onion
  • 4 eggs, lightly beaten
  • 1/2 cup milk
  • 1/4 teaspoon crushed red pepper
  • 1 cup shredded cheese (4 ounces)
  • 1 tablespoon all-purpose flour


  1. Preheat oven to 325 degrees F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with 1/4 teaspoon of the salt and the black pepper, tossing to combine.
  2. In a 12-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
  3. Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.
  4. Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan.
  5. In a large skillet cook bacon until crisp Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown.
  6. In a large bowl combine eggs, milk, the remaining 1/4 teaspoon salt, and the crushed red pepper. Stir in bacon and zucchini mixture. In a small bowl combine shredded cheese and flour. Add to egg mixture; mix well.
  7. Pour egg mixture into the hash-brown lined pie pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before serving.

Feta and Zucchini Bread: how I went from a sweet dish to a savory one

This is a prime example of how you can take a recipe and change it up to match your own personal taste or purpose. When I came across this recipe from Use Real Butter (again) I got very excited. But that was before I realized that their zucchini bread was sweet and not savory. There is nothing wrong with sweet zucchini bread, it actual sound quite interesting. But I was already making a dessert this week and needed something salty on my plate. So, long story short, I changed up the recipe and made my own version of the zucchini bread. It involves feta cheese, and it’s quite good. Most importantly, it’s simple and easy to make.

Preheat the oven to 350 Degrees Fahrenheit and spray a loaf pan with non-stick spray. We want all of our ingredients to be ready before we begin so that the batter doesn’t have to sit there and wait while we get the rest of the ingredients. So in a medium sized bowl combine the flour, salt, and baking soda.

Wash and grate the zucchini. Then make sure to squeeze out as much liquid from it as possible. The less moisture the better.

Chop up the walnuts and cube the feta cheese. Now that we have all of that set up, we can begin with the batter.

In the bowl of your electric mixer fitted with a whisk, beat the eggs until they become frothy and foamy but not stiff. We’re not making meringues here.  Add the sugar and oil and beat on medium speed until just combined. Don’t worry too much if your eggs fall.

From here on out, we will be mixing the batter by hand. Gently fold in the zucchini and feta cheese until evenly distributed.

Add the flour and fold in until just combined then fold in the walnuts. Make sure that you fold the batter slowly and gently and only as many times as you need to get everything combined. Over mixing will change the consistency of the bread when it is done.

Pour the batter into the prepared loaf pan and bake for 45 minutes to an hour or until the top is golden brown and a toothpick comes out almost clean.

Take the bread out of the oven and let it cool on a wire rack. Now you have made delicious zucchini bread that you can slice up and enjoy for breakfast, lunch, or dinner.

Feta and Zucchini Bread

  • Servings: 8-10
  • Difficulty: easy
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  • 3 eggs 
  • 2 cups grated zucchini
  • 1 tbs sugar
  • 1 cup vegetable oil
  • 1 cup cubed feta
  • 2 1/2 cups flour
  • 1 tbs salt
  • 2 tsp baking soda
  • 1 cup chopped walnuts


  1. Preheat oven to 350°F. In a medium bowl combine the flour, salt, and baking soda. Grate and drain the zucchini. Chop the feta and walnuts.
  2. Beat the eggs on high until foamy. Gradually beat in the sugar and oil on a medium speed until just combined.
  3. Fold in by hand the grated zucchini and feta.
  4. Add the flour mixture and fold in until just combined. Fold in chopped nuts.
  5. Pour batter into two greased loaf pans. Bake for 45 minutes to an hour or until a toothpick comes out almost clean (moist crumb stage).

Whole Wheat Cocoa Nib Sablés: the healthy cookie

Ok let’s break this down because that is a very wordy title. You might be wondering, what are Sablés? I was wondering the same thing. This is just the fancy term for round French shortbread cookies. As you will see though, my Sablés didn’t turn out too “round.” Moving on to the cocoa nibs. I love theses things. It’s basically raw chocolate in its purest form. Noting has been added to it. Not even sugar – gasp! But somehow, even without sugar, they are not bitter. On the plus side, they’re much healthier than regular chocolate. The last part of these cookies in that they are whole wheat. Don’t worry though, adding whole wheat flower really doesn’t change the flavor very much and it’s better for you than white flower. So I guess we can say that these cookies are heathy for us, which I suppose it’s true if you turn a blind eye to the 14 tablespoons of butter that goes in them. I found this interesting recipe from Use Real Butter. And can I jus say what an awesome title for a blog. With that, always use real butter instead of margarine, ugh.

Beat the softened butter with the sugar, salt, and vanilla extract in the bowl of your electric mixer fitted with a paddle. Beat the ingredients until they are smooth but not fluffy. You don’t want to over mix. Add the cocoa nibs and stir to combine.

Measure out your dry ingredients. I used a scale to get a more accurate measurement here. For the flower you can use the whole wheat pastry flour or substitute that with an approximate one-to-one ration of white flour and whole wheat flour.

Add the flour to your dough and beat until it is just combined. The less you mix this the better. You can even take the dough out of the bowl and knead to by hand if you prefer.

Dump your dough out onto a sheet of plastic wrap and using your hand form it into a thick log. As you can see I had some trouble with forming my log. The dough was a bit too dry to manipulate with ease and my log turned out to be more rectangular than circular. This is why my cookies turned out shaped a little funky.

Wrap the dough log in the plastic wrap and twist the ends tight. Refrigerate the dough for at least two hours or you could hold in overnight.

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Take the dough out of the oven and using a sharp knife cut the log into 1/4 inch slices.

Place the slices of dough on the cookie sheet and bake for 12-14 minutes or until light golden at the edges. Take the Sablés out of the oven and let them cool on a wire rack. Then enjoys these flavorful and almost guilt-free cookies.

Whole Wheat Cocoa Nib Sablés

  • Servings: 30
  • Difficulty: easy
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  • 2 cups (9 oz.) whole wheat pastry flour OR
  • 1 cup (4.5 oz.) all-purpose flour plus 1 scant cup (4 oz.) whole wheat flour
  • 14 tbsps unsalted butter, softened
  • 1/2 cup (3.5 oz.) sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup (1 1/4 oz.) cacao nibs


  1. Beat the butter, sugar, salt, and vanilla extract together in a mixing bowl until smooth, but not fluffy. Scrape down the sides of the bowl. Add the cacao nibs and beat until combined.
  1. Add the flour and mix until just incorporated (don’t overbeat). You can gently knead any excess flour into the dough.
  1. Turn the dough out onto a sheet of plastic wrap and form the dough into a 12-x2-inch log. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours or overnight.
  1. Preheat the oven to 350°F. Remove the dough from the plastic wrap and cut into 1/4-inch slices. Place the slices 1 1/2 inches apart on a parchment-lined baking sheet. Bake for 12-14 minutes or until light golden at the edges.
  1. Let cool for 1 minute on the baking sheets before removing to a cooling rack to cool completely. Flavor improves after a day. Store for up to 1 month in an airtight container. Makes 30 cookies.

Million Dollar Chicken: how to tackle a whole chicken and not burn down the house

This is a really simple recipe that yields delicious results. The chicken is definitely worth the million bucks after being double glazed in a creamy lemon glaze and all of the juices get soaked up in the bread that the chicken sits on. I would make this whole chicken just to get the bread. It’s that good. This amazing recipe comes from Food Wishes and it was so good that I didn’t even have to make many any changes to it. The only difference was that I swapped the crème fraiche or sour cream because I didn’t have any. However, if you would like to, you can make your own crème fraiche using this great recipe from the same blog.

Preheat the oven to 450 degrees. Then wash and pat dry the chicken.

Sprinkle salt and pepper in the cavity and the back of the chicken. Squeeze the juice from one lemon into the cavity. Stuff the remaining lemon halves into the cavity as well. Add fresh thyme, garlic, and a bay leaf.

Prepare the heavy roasting pan by drizzling in some olive oil and then place three slices of bread in the center. Drizzle some more olive oil on top of the bread.

Place the chicken on the bread and tie the legs together with kitchen twine. Brush the chicken with olive oil and sprinkle the outside with salt. Bake the chicken in the oven for 45 minutes to an hour. If you notice that the chicken is getting too dark or burned on the top, cover it lightly with foil.

While the chicken is roasting we can make the glaze. Combine the sour cream or crème fraiche with the lemon zest, lemon juice, shallot puree, and Aleppo or chili pepper. Stir to combine and refrigerate until you are ready to use it.

Take the chicken off the bread in order to flip the bread over onto the other side. Then return the chicken to the pan. Don’t be scared if your bread has become very brown or even black. It will still taste amazing. I kinda forgot to flip my bread so only one side got super brown. Whoops. Glaze the chicken with the cream mixture, making sure to coat it generously. Then roast the chicken for ten minutes.

After the ten minuets are up, give the chicken a second coating of glaze and pop it back into the oven for another ten minutes. You can take the remaining glaze and heat it up on a skillet until bubbling. Stir until it the raw shallot is cooked and the glaze has reduced slightly.

Let the chicken cool for ten minutes before cutting it up into portions. Serve the chicken over a slice of the browned bread and drizzle with the thickened glaze we just made.

Million Dollar Chicken

  • Servings: 4-5
  • Difficulty: easy
  • Print


  • 4 1/2 pound whole chicken
  • salt and pepper to taste
  • 1 lemon
  • 1 bunch fresh thyme
  • 1 bay leaf 
    3 cloves garlic
  • olive oil, as needed
  • 3 thick slices day-old French bread
  • 1 cup crème fraiche or sour cream
  • 1 zest of one lemon
  • juice of one lemon
  • 1 tablespoon grated shallot puree
  • 1 teaspoon Aleppo or chili pepper



  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
  3. Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place bread slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
  4. Bake chicken in the preheated oven for 1 hour.
  5. Mix crème fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.
  6. Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with crème fraiche sauce, putting enough on to drip down onto bread slices.
  7. Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more crème fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).
  8. Pour remaining crème fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.
  9. Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened crème fraiche sauce over chicken and garnish with chopped chive blossoms.

Mini Raspberry Cheesecakes: tiny but mighty

I remember the first time I ever encountered cheesecake. I thought it was the most disgusting thing to put cheese into a cake. Back then I had a very limited idea of what constituted as dessert. Now, of course, I understand and appreciate the delectate combination of cream cheese and sugar to create a smooth and creamy cake. I adapted this recipe from from Menu Musings of a Modern American Mom and took my own take on the classic raspberry cheesecake. I love this recipe because the cook time for the mini cheesecakes is much shorter than most other recipes I found. This leaves the cheesecake soft and creamy and it doesn’t fall after cooling. I made my own crumble from scratch rather than using Oreos because Oreos are too sweet. So without further ado, let’s get started. Preheat the oven to 300 degrees and line a baking sheet with cupcake liners. Also, take out all of your cold ingredients so that they can come to room temperature.

For the crumble I made the crust for the Chocolate Tart that I had made previously. The only difference was that I switched out two tablespoons of flower for two tablespoons of cocoa powder to make the crumble chocolate to mimic the Oreos. Bake the crust like you would for the tart. Once the crust has cooled on a wire rack break it up into smaller pieces. In a food processor mix the crust until it becomes crumbly. Then add the melted butter while the food processor is still running. Mix in as much of the butter as needed until the mixture becomes the consistency of mud. Mmmm, yummy mud. Place about a teaspoon of the crumble in each cupcake mold and press it down. Then cover the tray with plastic and let it cool in the fridge to harden. To make my favorite part – the raspberry sauce – measure out a cup of raspberries. As u can see, my “cup” of raspberries isn’t accurately measured. In my opinion, the more the merrier. Combine the raspberries with the sugar and corn starch in a saucepan and bring to a simmer. Using the back of your spoon, break up the raspberries until the mixture resembles a thick sauce. Remove from heat and let cool completely before using.

Beat the cream cheese the bowl of an electric mixer on low speed until it becomes soft. Then add the sugar and continue to mix until combined. Add the vanilla and lemon zest and continue to mix until the mixture becomes uniform. Add the eggs one at a time until they are fully mixed then add in the sour cream and continue to mix the filling until it combines. You can sneak a quick taste now to check the sweetness and add more sugar or lemon zest if needed. Once the filling is ready, take the cupcake pan out of the refrigerator and begin to fill each cupcake paper with the cream cheese filling. Make sure to fill them up almost all the way to the top.

Place three big drops of the raspberry sauce on top of the filling and use a toothpick to swirl it together. Ta da! Pretty swirls. Bake the cheesecakes for 20 to 22 minutes. When you take them out the centers should still be moist and jiggly. Let the cheesecakes cool at room temperate. Then refrigerate for several hours before serving.

Mini Raspberry Cheesecakes

  • Servings: 12
  • Difficulty: easy
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  • 1 batch of Chocolate Tart Crust
  • 3-4 Tbsp melted butter
  • 6 oz (a slightly rounded cup) of raspberries 
  • 3 Tbsp granulated sugar
  • 1 tsp corn starch
  • 2 (8oz) blocks of full fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/8 tsp table salt
  • 1 tsp vanilla
  • 1/2 tsp lemon zest (about 1 lemon)
  • 2 large eggs, room temperature
  • 1/2 cup full fat sour cream, room temperature


  1. Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300 F.
  2. Make one batch of Chocolate Tart crust. Mix the crust in a food processor and add the melted butter until the mixture comes together. Press I Tbsp of the crumble into each cupcake liner that you have set into standard muffin pan.  Press the crust down with your fingers.  Cover the entire pan and place in the refrigerator to harden.
  3. Mix the raspberries, sugar, and corn starch in a saucepan over low heat until just bubbling.  Break down the raspberries by mashing them with the back of your spoon.  Remove from heat when thickened. Transfer to a glass container and cool in the refrigerator until needed.
  4. Mix all room temperature ingredients in a stand mixer, on low.  You don’t want to mix on high because it will put too much air into the batter. Start by beating the cream cheese, then add the sugar, salt, vanilla, and lemon. Add one egg at a time until combined. Mix in the sour cream until the filling becomes uniform. Fill the cupcake papers almost to the top. Place three “drops” of the cooled raspberry sauce on top of the filled cheesecake batter. Use a toothpick or knife to swirl the raspberry sauce into the cheesecake batter.
  5. Bake on 300 F for 18-22 minutes.  The center should still be a little bit “jiggly” and still slightly moist looking.  Remove and allow them to cool.  Cover and refrigerate overnight or for several hours.

Coffee Rubbed Brisket: because coffee makes everything better

If you love coffee and you love brisket, then your house will smell of caffeine when you roast this incredible dish. It’s a very simple recipe to follow, and there isn’t much to mess up on. This particular recipe is from Epicurious. Slather your brisket in coffee rub and stick it in the oven and let the cooking proses do its thing.  Don’t get scared by the long cook time. Most of that time the brisket will be in the oven and you can do whatever else you need for those 5 hours. When the smoke clears and the brisket is finally ready, it will be so moist and aromatic that you’ll want to eat the whole thing by yourself. Even my younger brother approved of the brisket. And you should know, he is a very picky eater.

Preheat the oven to 400 degrees Fahrenheit. In order to make this coffee brisket, we are going to need some veggies. Peel and quarter two onions, roughly slice two potatoes, peel and cut one carrot into 2-inch thick pieces, one whole garlic head (yup, you read that right) cut in half, one bunch of cilantro stems, and a 2-inch piece of ginger. The last two items were not in the original recipe, they were in my fridge and my mom wanted me to get rid of them. They turned out to be a great addition to the brisket.

Combine the above ingredients in a large roasting pan and season with salt and pepper. Drizzle with olive oil and toss to combine.

In a small bowl combine the coffee, cinnamon, smoked paprika, cardamom, salt and pepper.

Wash and dry your brisket. Then give it a nice coating with the coffee rub, making sure to get all the sides evenly covered.

Place the brisket into the roasting pan, nestling it into the bottom so that it can snuggle with the vegetables. If you have any extra coffee rub, just sprinkle it on top of the brisket and vegetables. i switched roasting pans here because the white one was too small.

Bake the brisket uncovered for 45 minutes or until the vegetables are lightly browned. Then cover the roasting pan tightly in foil and lower the oven temperature to 300 degrees. Roast the brisket until it is tender enough to twist a fork through with ease. This should take between 4 and a half to 5 hours depending on the size of your brisket. Make sure to check up on your brisket every 45 minuets or so and add water to the pan if it begins to look dry.

When it is ready, take the brisket out of the oven and let it cool before serving. If you would like, refrigerate the brisket until the fat turns hard so that you can skim it off. Serve the brisket warm with a side of the vegetable and drizzle some of the liquid left at the bottom of the pan on top of the dish. And there you have it, a lovely coffee rubbed brisket to serve up and enjoy.

Coffee Rubbed Brisket

  • Servings: 6-7
  • Difficulty: easy
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  • 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 garlic head, unpeeled, sliced in half crosswise
  • 1 bunch of cilantro stems
  • 1 2-inch piece of ginger
  • 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 coffee or espresso
  • 1 tablespoon cinnamon
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cardamom
  • One 3 1/2- to 4-pound brisket


  1. Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, garlic, cilantro stems, and ginger in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. In a small bowl, combine coffee, cinnamon, smoked paprika, 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.
  3. 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.
  4. 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. The brisket can last for up to a week if refrigerated.