Espresso Braised Brisket

Posted by Wine & Spice on 10/16/2015 to Beef, Pork & Lamb

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Serves 12-16


Ingredients:


1 10 Lb Beef Brisket, Medium Fat Cap

2 Tbsp Canola Oil

4 Tbsp Mark’s Espresso Rub II

2 Cups Beef Stock

1 Large Onion, in Thick Slices


Preparation:


The evening before you want to cook the brisket, remove packaging and dab dry with paper towel. Rub both sides with 1 tbsp canola oil and 2 tbsp Mark’s Espresso Rub II. Wrap in plastic and refrigerate until next morning.


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Preheat the oven to 325º.


Remove brisket from fridge and let sit on counter until oven is preheated.


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Prepare a deep baking pan by placing the thick sliced onion on bottom. Pour in 2 cups of beef broth, place brisket on top. Cover tightly in foil and bake between 3-4 hours. Check how it is doing at 3 hours, and add more liquid as needed.


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Let the brisket cool in its cooking liquid. This produces an amazingly moist and delicious end product. Slice very thinly against the grain.


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I served this as a sandwich, with swiss cheese, mayo and mustard. Chips and coleslaw on the side.


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Enjoy!

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