Turkish Coffee-Rubbed Brisket

To Yvonne from Portland, ME: One teaspoonful of salt contains 2400 mg of sodium so 1 1/3 tablespoonsful is equal to 8000 mg.

• sanibelle

• Sanibel, FL

• 9/18/2017

I made this as a Passover main dish. I used the carrots and onions, but there was no fennel at my store, so I skipped that and the potatoes. I cooked the brisket in a pressure cooker, with about half a cup of water, for 1 hour on high pressure. Then I refrigerated overnight. Everyone loved it. The flavors were great. I made it a second time, and added a lemon to the pressure cooker. I liked that bit of citrus lift. I don't know how the vegetables would air in a roasting pan, I but I used them for added flavor in the gravy, rather than as part of the meal.

• Anonymous

• Ithaca, NY

• 4/12/2017

Marinated this in the rub for a day and a bit, baked open as stated by recipe and then very tightly closed the package for final baking of only three hours. Let sit for a day and half and sliced it when cold - easily cut and it stayed in tact when reheated in the gravy. The 'gravy' was a thin and watery so I thickened it a bit and it was a hit. Left out the potatoes and onions as a guest was allergic to them. The brisket was juicy and everyone devoured it and stated how very good it was with such interesting tastes. The baked vegetables were not that great - I served them but nobody ate them!

• charmianentine

• Niagara on the Lake, ON

• 4/23/2016

Followed the recipe and came out with a brisket that was dry and stringy. Not very palatable. Vegetables were charred or lost their integrity during the cooking process. Would not recommend this recipe. Giving it one fork ONLY because the site requires rating it. In reality, it's a big fat ZERO.

• choirboy

• 4/13/2016

can this be adapted for a slow cooker ? what would be the suggested cooking time ?

• mykelde

• bklyn ny

• 1/20/2016

I made this for a Hannukah dinner. At first I was nervous because when I took brisket out of oven after 4 hrs of cooking it looked burnt and overcooked. But of course, the coffee rub is what gave it that appearance. The inside was a little dry but everyone said it was fabulous (and my family doesn't mince words). I ran out of time, so I did not do the last part for the gravy so I just put in a bowl and microwaved for a minute and served on the side. Since everyone that ate it, gave it a high rating i'm giving 4 stars. It was fairly easy to make.

• eastbay2

• San Salvador, ES

• 12/24/2015

In response to the question about sodium... Although the beef itself has very little sodium (around 5-10 mg per ounce), there are 4 teaspoons of salt in the recipe, with 2250 mg of sodium per teaspoon., and you'll note that the calculation is for four servings from this recipe. Most of use are going to get more than 4 servings (I hope), but even a more reasonably-sized serving (feeding 8-10) is going to have 1000 or more mg of sodium.

• drmartha64

• Cincinnati

• 9/20/2015

It seems like most of the posters have no idea what a brisket is. You cook these tough beasts slow and low till there hasn't been any pink for over an hour and you keep on going till it's fork tender and the fat melts like butter in your mouth. This is not rare/medium-rare prime rib.

• novak64

• Berkeley, CA

• 9/20/2015

I agree - pink brisket is NOT a good thing. This cut of meat requires long cooking. Had I found this recipe before Rosh ha-Shanah, I would most definitely have tried it. As it was, I made my standard recipe, which varies a little from the one below. First of all, I'm guessing that all that tin foil is to avoid the roasting pan's getting dirty. Second, I, too, didn't include potatoes in the vegetable mix. Not that I didn't serve potatoes, but I cooked them separately. So, I trimmed most of the fat from the brisket (you do need to have some), rubbed only the top of a 4-ish lb. brisket (fatty side) with the onion soup mix, threw in some roughly cut carrots (4) and celery (4 stalks), one large onion, coarsely chopped, 4-5 cloves of garlic, added just enough water to cover the bottom of the pan (sometimes the brisket doesn't release enough liquid on its own), then added half a bottle of red wine on a whim, covered the roasting pan tightly with heavy-duty tin foil, and put it into a pre-heated 350 oven. Check the meat for tenderness at about 2 hrs. (and add more liquid if needed), but total cooking time will be about 3 hrs. Remove from the oven, and allow to cool to room temperature. For ease of cutting, remove brisket to a plate and refrigerate for a few hours, though it can easily be cut at room temperature as well, but use a straight-bladed knife; a serrated blade only shreds the meat. I pureed the vegetables and liquid with an immersion blender (though you could use a regular blender as well), then poured the resulting gravy into a bowl to refrigerate. Any fat rises to the surface, and solidifies after a few hours. If the gravy is too thick, thin with some water; if too salty (the onion soup mix is VERY salty), coarsely cut up a potato, and cook it in the gravy for about 1/2 hr.

• jrsebestyen

• Boston, MA

• 9/19/2015

It looks like Epicurious is editing out the ratings on this - reading the reviews, lots of trouble with this recipe, yet it appears to get four forks! Pretty misleading. Hard to believe that many people forgot to rate it...

• mvpearson

• Denver CO

• 9/19/2015

Dear fellow epicurions, don't fuss over a vague or strange recipe. There is an outstanding recipe, Beef Brisket with Portabello Mushroms and Dried Cranberries, that is on this site. You don't have to take my word for it, over 200 others have enjoyed. It is the recipe that taught me how to properly cook a brisket. Then read over the other genuine 4 fork recipes for brisket. This one seems to have more questions than diners.

• kathleencahill

• Chicago

• 9/19/2015

This was so succulent, I had seconds and thought about thirds! Umm!!!

• hhii

• Lancaster Pa

• 9/19/2015

Question - is it really possible that 1 1/3 tablespoons salt results in over 2,000 mg sodium? What other ingredient is contributing to this number?

• yvonnb

• Portland, ME

• 9/19/2015

I have used a very similar coffee rub and a coffee flavored mop on my last 3 smoked briskets. It takes about 16 hrs with a 9 lbs brisket. I mop about every 90 min. @ 225 degrees. I then let it rest for 2 hrs in an ice chest covered with tin foil and bath towels. WOW This recipe has offered me some new ingredients to add to my rub. Thanks.

• baltisraul

• Tallahassee, Fl

• 9/19/2015

Not one person wants pink brisket. Ever. It is a very tough cut of meat that needs low heat for a long time. My families Christmas favorite is straight out of the past! 1 large brisket (4-5lbs), some fat removed. Fat is important, so leave some. 2 envelopes onion soup mix heavy duty foil lay two large sheets of HD foil out and place the roast...fat side up. sprinkle with soup mix and seal with one layer of HD foil. Then seal with a second layer. Not tight, but sealed very well. Place in a large roasting pan, cover with foil and/or lid. In the oven at 275 for about 4 hours. Let it rest for awhile. It while shred easily and cut, against the grain, with an electric knife.

• shellks

• KS

• 9/19/2015