Recipes
Recipes

Coffee-rubbed beef brisket with beer

Unrolling the brisket before slow roasting lets it cook more evenly, resulting in tender, juicy meat that falls apart easily

Unrolling the brisket before slow roasting lets it cook more evenly, resulting in tender, juicy meat that falls apart easily

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(36 votes)
Cooking Time

Cook: 6 Hours 10 Mins

Cooking Time

Serves: 8

Cooking Time

Price: £1.63 per serving

Nutritional Information

Each 220g serving contains

Energy
1049kj
251kcal
13%
Fat
9.9g
Med
14%
Saturates
4.0g
Med
20%
Sugars
3.1g
Low
3%
Salt
0.22g
Low
4%
of your reference intake.
Typical energy values per 100g:
477kj/114kcal

Ingredients

2 tsp ground coffee

1 tsp smoked paprika

1/2 tsp ground coriander

1/2 tsp mustard powder

1/2 tsp garlic powder

2 tsp soft light brown sugar

1.3kg beef brisket, unrolled

1 large onion, sliced

300ml beer

Sweet potato mash, to serve

Cabbage, to serve

Method

1
Combine the coffee, spices, garlic and sugar to make a rub. Use to coat the unrolled brisket, pressing on all sides to cover the whole surface. Leave in the fridge to marinate for at least 2 hours or overnight.
2
Pre-heat the oven to 130C/110C Fan/Gas 1.
3
Spread the onion over the middle of a roasting tray. Put the brisket on top and pour the beer around the base, being careful not to wash off any of the rub.
4
Cover with foil and roast for 4 hours or until the meat can be pulled apart easily with a fork. Serve with sweet potato mash and cabbage.

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