Bourbon and Coffee Braised Brisket with Cranberry Sauce

Bourbon and Coffee Braised Brisket with Cranberry Sauce

Did you think I was done with Thanksgivukkah recipes? Oh that’s adorable. Not even close! Today I’ve got a winning braised brisket for ya, plus scroll down for some links to other Thanksgivukkah treats over the interwebs! Brisket is a classic Hanukkah treat, plus I live in Texas, also known for smoking the delicious meat. As Anthony Bourdain (rour) says: “Only Jews and Texans understand brisket.” Braise it in a combo of bourbon and coffee and top it all off with a cranberry bourbon sauce and you have a Thanksgivukkah meal worthy of being up on Hanukkah Harry’s nice list this year. Finger’s crossed I’ll finally get a pony!

To make the rub, mix all ingredients together in a small bowl. Rub the mixture all over the brisket and cover and let chill in the refrigerator for 2-24 hours.

Bourbon Braised Brisket

When ready to cook, let the meat stand at room temperature for 30-60 minutes. Heat 1 tablespoon grapeseed oil in a large, heavy bottomed pot or dutch oven over high heat. Add brisket, fat side down. Cook without moving for 5 minutes until browned. Then turn the brisket over and cook the other side until browned, about 3 more minutes.

Bourbon and Coffee Braised Brisket with Cranberry Sauce

Remove and place the brisket on a plate. Then reduce the heat to medium and add the celery, carrots, onion and garlic. Saute until golden, about 5 minutes, making sure to scrape up all the pieces stuck to the bottom. Add the tomato paste cook until browned. Then add the brisket back in. Pour in coffee, chicken stock, bourbon, light brown sugar and apple cider vinegar. Bring to a boil, then cover and lower to a simmer over medium low heat.

Bourbon and Coffee Braised Brisket with Cranberry Sauce

Braise until brisket is very tender to the touch but not falling apart, about 3 1/2 to 4 1/2 hours. When ready, transfer the brisket to a large plate, fat side up.

Bourbon and Coffee Braised Brisket with Cranberry Sauce

Strain braising liquid into a large bowl to remove large chunks. Return the liquid to pot, bring to a simmer, add cranberries and bourbon and cook until cranberries have popped and sauce is thick, about 20 minutes. Adjust with salt and pepper to taste.

Bourbon and Coffee Braised Brisket with Cranberry Sauce

From this point, you can refrigerate the cooled brisket in the cooled sauce until ready to serve, or let brisket rest for 20 minutes, slice against the grain and serve with sauce!

Bourbon and Coffee Braised Brisket with Cranberry Sauce

Oh mama! I could eat this for breakfast, lunch and dinner. And pretty much did. Thank you breakfast taco! Highly recommended to woo man friends and lady friends alike. Unless they are vegetarians. Then stick with latkes.

Bourbon and Coffee Braised Brisket with Cranberry Sauce

Bourbon and Coffee Braised Brisket with Cranberry Sauce
 
Prep time
Cook time
Total time
 
Brisket rubbed with coffee and fennel and braised in bourbon!! What could possibly go wrong?
Author:
Recipe type: Meat
Cuisine: Jewish
Serves: 6
Ingredients
  • Rub:
  • 1 tablespoon kosher salt
  • 3 teaspoons freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground fennel
  • 1 tablespoon ground instant coffee
  • Brisket:
  • 1 4-5 pound flat-cut brisket, trimmed to leave ½ inch fat
  • 1 tablespoon grapeseed oil
  • 2 celery stalks, large diced
  • 2 large carrots, large diced
  • ¾ cup onion, large diced
  • 4 garlic cloves, smashed
  • 1 6-ounce can tomato paste
  • 2 cups coffee (decaf is fine)
  • 1 cup chicken stock
  • 1.25 cup bourbon
  • ½ cup light brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • Sauce:
  • 1 cup fresh cranberries
  • 2 teaspoons bourbon
  • Kosher salt and black pepper to taste
Instructions
  1. To make the run, mix all ingredients together in a small bowl.
  2. Rub the mixture all over the brisket and cover and let chill in the refrigerator for 2-24 hours.
  3. When ready to cook, let the meat stand at room temperature for 30-60 minutes.
  4. Heat 1 tablespoon grapeseed oil in a large, heavy bottomed pot or dutch oven over high heat. Add brisket, fat side down. Cook without moving for 5 minutes until browned. Then turn the brisket over and cook the other side until browned, about 3 more minutes.
  5. Remove and place the brisket on a plate. Then reduce the heat to medium and add the celery, carrots, onion and garlic. Saute until golden, about 5 minutes, making sure to scrape up all the pieces stuck to the bottom.
  6. Add the tomato paste cook until browned. Then add the brisket back in. Pour in coffee, chicken stock, bourbon, light brown sugar and apple cider vinegar. Bring to a boil, then cover and lower to a simmer over medium low heat.
  7. Braise until brisket is very tender to the touch but not falling apart, about 3½ to 4½ hours.
  8. When ready, transfer the brisket to a large plate, fat side up.
  9. Strain braising liquid into a large bowl to remove large chunks. Return the liquid to pot, bring to a simmer, add cranberries and bourbon and cook until cranberries have popped and sauce is thick, about 20 minutes. Adjust with salt and pepper to taste.
  10. From this point, you can refrigerate the cooled brisket in the cooled sauce until ready to serve, or let brisket rest for 20 minutes, slice against the grain and serve with sauce!

 

 

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Comments

  1. Sue Eisenberg says:

    Can this brisket be finished in the oven instead of the stovetop??

  2. A great Thanksgivukkah recipe!

  3. Omayra LeVine says:

    If we cook it in the oven, do we remove the fat when it’s cooked and cooled?

  4. Looks delicious!

  5. Sounds and looks so savory and amazing!

  6. ronnievfein says:

    I love the Jews and Texans comment! My family will only eat brisket Texas style. This is an interesting recipe; love the addition of bourbon in the braise (I usually put it in the barbecue sauce).

  7. How strong of a bourbon taste do you get in the finished product? I’m looking to make this for a family dinner this weekend and we have some people who I know may not like a strong bourbon flavour. Looks great by the way!

  8. Thoughts on making this in a crock pot as I don’t have the right kind of pot?

    • Any big pot would work, but you could definitely use a crock pot too. I would suggest browning the meat and sautéing the vegetables in a large sauté pan first if you have one, and then transferring that and the liquids to the crock pot. Hope this helps!

  9. Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.

Trackbacks

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