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.
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 medium 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.
Remove and place the brisket on a plate. Then reduce the heat to medium and add the celery, carrots, onion and garlic. Sauté 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.
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.
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.
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!
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
Ingredients
- Rub:
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons ground cinnamon
- 2 teaspoons ground fennel
- 1 tablespoon ground instant espresso
- Brisket:
- 1 4-5 pound brisket trimmed to leave 1/4 - 1/2 inch fat
- 1 tablespoon grapeseed oil
- 2 celery stalks large diced
- 2 large carrots large diced
- 3/4 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
- 1/2 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
- 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.
- 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 medium heat. Add brisket, fat side down. Cook without moving for 5-7 minutes until browned and fat is rendered. Then turn the brisket over and cook the other side until browned, about 3 more minutes.
- Remove and place the brisket on a plate. Then 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.
- 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.
- 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.
- 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!
Can this brisket be finished in the oven instead of the stovetop??
Sure! Cook covered at 300 degrees until tender, it should take about the same amount of time!
My question, exactly. I like to smoke a big brisket on the grill. Takes many, many hours
at around 225F. Labor of love. So, my question too, is can I just do this in the oven at
225-250 until done? Low and slow is the way to go, right? Girls like that. Jokes aside,
this looks like a fabulous recipe, and I like the rub and the cranberries at the end.
Thank you! Yes low and slow works every time. Or something like that.
Hello, I followed your recipe exactly, except I did braise in a dutch oven in the
oven at 225 degrees. It was superb! My wife was raving about it all day and
today too, as there are a few leftovers! Great recipe!
Awesome! So glad you enjoyed it 🙂
A great Thanksgivukkah recipe!
If we cook it in the oven, do we remove the fat when it’s cooked and cooled?
Looks delicious!
Sounds and looks so savory and amazing!
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).
Thanks!
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!
Thanks, Katie! Not too much of a bourbon flavor in the braise, but you may want to leave it out of the gravy. You could always sub red wine for a different flavor!
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!
Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.
Hey Amy, just made this for the family, they all loved it! One thing though, I can’t find fresh cranberries in Australia 🙁 I’m hoping the closer to winter it gets I might see some pop up at the shops. Anyway, had to substitute with grapes which worked ok but fresh cranberries are better.
Glad you enjoyed it, Helen!! Yo could always leave the cranberries out or try something totally different like mushrooms next time!
Thanks, Amy. I am living in Switzerland with a tiny stove and an oven I cannot figure out, so braising is perfect for a celebratory meal with my co-workers and this brisket sounds delicious! Unlike Helen in Australia, I can find cranberries in Zurich.
Awesome! Let me know how it goes.
Hello, I plan on trying this recipe soon and I want to use a crock pot. I am assuming the cook time would be about 10-12hours on low? It should come out the same?
Hi Teri- I don’t own a crockpot, but if you have made brisket in a crockpot before and liked it, then this recipe would work!
Saw your demonstration this past weekend at Horseshoe Bay-bought my brisket-made my rub-and it’s now back in the fridge—doing its thing! Was so yummy -can hardly wait to see how it comes out! Thank you! You were fun and entertaining!
Aw yes love it!! Let me know how it turns out. Glad you had fun!!
Do you think it would work to combine smoking and braising? If so, how would you do it?
Sorry, I think a dry rub would be better for smoking!
When the brisket goes back into the pot for the braise, does it matter if it is fat side up or down?
There is some debate over this but I usually do fat side down to protect the meat, but I don’t think it makes a huge difference.
how long would u cook the brisket in a crock pot?
Hi Lee- I personally don’t like brisket in a crock pot because it gets mushy, but you could do high for 4 hours or low for 8 and it should work.
Would this work with a pressure cooker? Just to cut down on cook time because electricity and gas is expensive!
Sure!