Coffee-rubbed beef brisket with beer

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.

By , 15 March 2016
Coffee-rubbed beef brisket with beer
  • Ready in: 375 mins
  • Serves: 8
  • Price: £1.63 per serving
Nutritional Info
Each 220g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt low
  • Energy 1051KJ 251KCAL
of your reference intake.
Typical energy values per 100g: 478kJ/114kcal.
  • 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
  • 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.

  • Pre-heat the oven to 130C/110C Fan/Gas 1.

  • 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.

  • 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.

    Please drink responsibly. For the facts, visit