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

, 15 March 2016

(29 votes)

Coffee-rubbed beef brisket with beer

  • Prep: 10 Mins
    Cook: 4 Hours
    Plus time to marinate

  • Serves: 8

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Nutritional Info
Each 220g serving contains

  • Energy

    1050KJ

    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

  • 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 drinkaware.co.uk.