Coffee-rubbed beef brisket with beer
- 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 drinkaware.co.uk.