Wednesday, May 2, 2012

Coffee-Chipotle Oven Brisket

I have fallen a little behind with my cooking group. Last week's ingredient was coffee; yesterday I finally got around to making Coffee-Chipotle Oven Brisket from The Homesick Texan Cookbook.

It was a marathon cooking day. I made brisket, barbeque sauce, potato salad, coleslaw, and Pioneer Woman dinner rolls. I started out fresh and alert, but by 3pm I was pretty much disheveled.

Here's my 1 cup brewed coffee, for the sauce.

Spices for barbeque sauce.

Yay for my wonderful new vintage prep bowls.

I like this prep bowl too. It's Fire-King, one of my very favorite retro brands. It's holding ketchup, vinegar, lemon juice, worcestershire, and a minced chipotle chile for the barbeque sauce.

Here's the meat.
It cooked for 6 hours.

Coffee-Chipotle Barbeque Sauce

This sauce is good! I half-way thought it was going to be gross for some reason, but it was like my favorite part of dinner. {It's got a kick to it.}


Coffee-Chipotle Oven Brisket
from The Homesick Texan Cookbook by Lisa Fain

1 teaspoon kosher salt
2 teaspoons black pepper
2 teaspoons chipotle powder
1 teaspoon mustard powder
1 teaspoon ground cumin
1 3- or 4-pound brisket, the flat cut, preferably with a bit of fat still on it
4 slices of bacon
1/2 medium yellow onion, cut into slivers
4 cloves garlic, cut in half
1 cup Coffee-Chipotle Barbeque Sauce (recipe follows)

Preheat the oven to 325° and line a baking sheet with foil.

Mix together the salt, black pepper, chipotle powder, mustard powder, and cumin. Rub both sides of the brisket with the spices. Place brisket on a large sheet of foil, fat side down, and top it with the bacon, onion slivers, and garlic. Wrap the brisket tightly in the foil, and then wrap it with another piece of foil to ensure that no juices leak out. Place foil-wrapped brisket on foil-lined baking sheet (bacon side up) and cook it for 6 hours.

After 6 hours, remove the brisket from the oven and let it sit in the foil for 20 minutes. After it's rested, open up the foil (be careful, as very hot steam will escape) and remove the brisket from the foil. Add 1 tablespoon of the brisket juices to your barbecue sauce.

To serve, take off the bacon, onions, and garlic from the brisket and cut slices against the grain. Serve with the barbecue sauce on the side. If you want a bit of a crust, place the brisket under the broiler 5 minutes before serving.

Yield: 6 to 8 servings

Coffee-Chipotle Barbeque Sauce 

1 tablespoon bacon grease or vegetable oil {use bacon grease, it's fantastic!}
1/4 medium yellow onion, diced
2 cloves garlic, minced
1 or 2 canned chipotle chiles in adobo, minced
1/2 cup ketchup
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 cup brewed coffee
1/2 tablespoon black pepper
1 teaspoon dry mustard powder
Pinch of ground nutmeg
Pinch of ground clove
1 teaspoon smoked paprika
Salt, to taste

Heat the bacon grease in a sauce pot on medium and cook the onion for 10 minutes or until translucent. Add the garlic and cook for another minute.

Stir into the pot the chipotle chile, ketchup, tomato paste, vinegar, lemon juice, molasses, Worcestershire sauce, coffee, black pepper, mustard powder, nutmeg, clove, and smoked paprika. Turn down the heat to low and cook for 30 minutes, stirring occasionally. Add salt to taste. If it's too thick, add a bit of water to make it thinner. Will keep for 1 month in the refrigerator. 

Yield: 2 cups

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