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COFFEE AND COCOA ROASTED WHOLE BRISKET

COFFEE AND COCOA ROASTED WHOLE BRISKET

Deeply flavored with a seriously great rub and local Jersey porter with notes of caramel and honey.
  • Prep Time 24 Hours
  • Cook Time 4+ Hours
 

Ingredients

For the Coffee Cocoa Rub (this makes more than you need for this recipe, but store it in a dry, cool area and use it on everything):

  • 4 T EACH: Instant Espresso Coffee, Cocoa Powder, Garlic Powder, Smoked Paprika, Light Brown Sugar

  • 3 T EACH: Kosher Salt, Black Pepper, Onion Powder, Chili Powder

  • ½ cup light brown sugar

  • 1 Whole Brisket, untrimmed

  • 4 large sweet onions, sliced

  • 6 cloves of fresh garlic, smashed

  • 4 cans of Passaic Porter, or any porter beer

Directions

  1. Mix all Rub ingredients in a large bowl; sift if there are any hard lumps; sometimes brown sugar has lumps.

  2. Lay your brisket on a rimmed cookie sheet and use ¼ cup of Coffee Cocoa Rub on each side, rubbing in thoroughly, making sure the entire brisket is colored with the rub.

  3. Wrap entire pan (I used a 13 gal plastic garbage bag), and place in your fridge for 24 hours.

    When ready to cook:

  4. Heat oven to 325°.  Bring Brisket to room temperature outside of its wrapping.

  5. Place your onions and garlic in a deep roasting pan large enough to hold the brisket.  Drizzle with olive oil and sprinkle some Rub over them.

  6. Add the brisket to the pan atop the onions and garlic.

  7. Gently pour enough porter to come up halfway up the sides of the pan.

  8. Foil wrap tightly and place on middle rack of oven for 4 hours before you even start checking doneness.

  9. Stick a fork in it.  Test in lots of places.  You are aiming for extreme tenderness, like a hot knife through butter. 

  10. If you aren’t there yet, replace foil and continue roasting, checking every 20 minutes.

  11. The only way you can kill a brisket is to undercook it.

  12. Once it’s fork tender, remove it from the oven and uncover it.

  13. Wait til it cools a bit and slice on the diagonal across the grain.

  14. Serve with Roasted Beet Salad and some greens

 

chef lydia demonstrates her cooking skills
The Chef
DeBragga Chef - Lydia Liebchen

 

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