Get ready to transform a classic cut of meat into something extraordinary with this Maple Glazed Coffee Brisket recipe. The combination of robust coffee and sweet maple syrup gives a unique depth of flavor that's both savory and slightly sweet.
Beef brisket is the star of this dish, a cut known for its flavor and tenderness when cooked slowly. The strong brewed coffee adds an earthy, slightly bitter note that complements the natural richness of the beef. Maple syrup brings a touch of sweetness that balances the bold flavors. Worcestershire sauce enhances the umami, adding depth to the glaze. The trio of garlic powder, onion powder, and smoked paprika infuse the meat with aromatic spices, while salt, black pepper, and a hint of cayenne pepper provide a well-rounded seasoning. Olive oil is used for searing to lock in the juices, and the onion and garlic create a fragrant base for roasting.
This brisket pairs wonderfully with creamy mashed potatoes or roasted vegetables. A tangy coleslaw can add a nice crunch and freshness to the meal. For something a bit different, try serving it with cornbread to soak up all those delicious juices.
First, preheat your oven to 300°F. This low, slow heat is crucial for tenderizing the brisket. In a small bowl, mix together the brewed coffee, maple syrup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. This will be your delicious glaze.
Next, heat olive oil in a large skillet over medium-high heat. Searing the brisket on all sides is a key step, so don’t skip it. You want to brown the meat and create a flavorful crust—this locks in moisture and flavor.
In a large roasting pan, arrange the sliced onions and minced garlic to form a bed for the brisket. This not only adds flavor but also prevents the bottom of the brisket from burning. Place the seared brisket on top and pour the coffee and maple mixture over it, ensuring the meat is well coated.
Cover the roasting pan tightly with foil. This traps steam and keeps the brisket moist as it cooks. Place it in your preheated oven and let it roast for 4 hours, or until the brisket is fork-tender. Resist the urge to peek too often; you want to keep that steam inside.
Once done, let the brisket rest for at least 20 minutes before slicing. This is crucial—resting allows the juices to redistribute, ensuring each slice is juicy. Slice against the grain for the best texture.
Share