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
  • Print


  • 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.


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