Coffee-Braised Brisket

Coffee-Braised Brisket
  • Prep Time
  • 6Servings


  • 4 tablespoons vegetable oil
  • 5 - 6 pounds beef brisket (preferably the second cut), trimmed
  • 3 onions, sliced
  • 6 cloves garlic, sliced
  • 1/4 cup sweet paprika
  • 2 tablespoons ground cumin
  • 1 14 ounce can tomato puree
  • 1/2 cup (packed) light brown sugar
  • 2 cups brewed coffee
  • 2 cups chicken broth
  • 6 cardamom pods, cracked open


Preheat the oven to 325 degrees . Place a large roasting pan over two burners. Add 2 tbsp. oil and heat over medium. When the oil shimmers, add the brisket and cook until browned, 8 to 10 minutes per side. Transfer the brisket to a rimmed baking sheet.

Add the remaining 2 tbsp. oil to the pan. Add the onions and garlic and season with salt. Cook over medium heat, stirring often, until the onions are golden-brown and soft, about 15 minutes. Stir in the paprika and cumin and cook for 1 minute. Add the tomato puree and brown sugar and cook, stirring, for 5 minutes. Stir in the coffee, chicken broth and cardamom pods and bring to a simmer.

Return the brisket to the pan. Cover snugly with foil and transfer to the oven. Roast until the brisket pulls apart easily, 3 1/2 to 4 hours.

Transfer the brisket to a cutting board and let cool for 30 minutes. Skim any fat from the braising liquid; season with salt and pepper. Slice the brisket against the grain 1/4 inch thick and return to the roasting pan. Place the roasting pan over two burners. Warm the brisket over medium until heated through, about 10 minutes.