Photograph by Martha Busse
How I love to imagine a quiet, relaxed Sunday in November. The holidays are starting to gear up and the week’s obligations are behind us. It is such a treat to slow down and recharge. I imagine a long walk through the autumn countryside with clear, bracing air and sunshine. The walk adds to the refreshing atmosphere of the day and encourages a hearty appetite for dinner.
The perfect meal for this slowed-down day is coffee-glazed oven brisket. It’s easy to prepare and requires little attention while it is slowly cooking in the oven. You only need to add a vegetable and mashed potatoes to complete the meal.
The coffee-glazed oven brisket works whether a quiet day or a busy one is on your calendar. Either way, it will become a favorite Sunday-night dinner.
Coffee-Glazed Oven Brisket
3 pound beef brisket
2 tablespoons canola oil
1/2 cup freshly brewed black coffee
1/2 cup ketchup
1/2 cup chili sauce
1/2 cup honey
1/3 cup Worcestershire sauce
1 garlic clove, minced
1 tablespoon soy sauce
Preheat oven to 325 degrees. Season the beef brisket with salt and pepper. In a large oven-proof Dutch oven over high heat, warm canola oil. Add the brisket, fat side down, and cook until well browned, about for 4–5 minutes per side. Turn and brown other side for same amount of time. Remove from heat.
In a small bowl, combine the black coffee, ketchup, chili sauce, honey, Worcestershire sauce, minced garlic and soy sauce. Pour over brisket.
Cover tightly and roast in oven for 2 1/2 to 3 hours, turning the brisket halfway through the cooking time. The brisket is done when the meat shreds easily with a fork. Remove from the oven and slice the brisket on the bias against the grain. Skim fat from gravy. Pour the gravy into a gravy boat and serve with the brisket.
Nancy Lynch is a self-taught cook from a family of foodies. E-mail your questions, comments or recipe requests to email@example.com.
|Madison Magazine - November 2008|