The kids adored this fruity, simple recipe. Any kale bitterness was reduced by using the coconut milk, banana, and frozen strawberries.
| Prep Time: | 1 hr |
| Cook Time: | 4 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 13 hrs |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 5 pounds beef brisket
- 2 pounds sliced bacon
- 5 cups brewed coffee
- ¼ cup salt
- 1 cup butter
- ½ cup minced garlic
- ½ cup shortening
- 1 pound fatback, sliced into small rectangles
- 2 sweet potatoes, quartered
- 1 cup olive oil
- 2 ½ tablespoons prepared horseradish
Instructions
- Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
- In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
- Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
- While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
Nutrition Facts
| Calories | 802 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 28 g |
| Sodium | 777 mg |
| Sugars | 1 g |
| Fat | 79 g |
| Unsaturated Fat | 0 g |
Reviews
I did not use the fatback nor the shortening. (I have a non-stick roasting pan). This is a LOT of garlic. The sweet potatoes did not taste that great after roasting with the meat and went uneaten – they were very salty, from the bacon I’m assuming. We didn’t care for the dipping sauce. As someone else mentioned, a creamy horseradish sauce would probably work better.
I made this along with a Turkey for Thanksgiving this year. I put about 2 cups of BBQ sauce the last 2 hours as it was cooking. It was the most tender meat that I have ever tasted. Everyone asked for the recipe and it will definitely be part of our Holidays to come!
Wow, this recipe turned out amazing! The meat was very tender and flavorful. I also did not use the extra fatback because the brisket I bought already had a good layer of fat on it. My sweet potatoes turned out extremely salty, but I think that was due to the use of sea salt (even though I only used 1/8 cup). Also, I ended up only needing 1lb. of bacon.
This was ok. It wasn’t nearly as flavorful as I expected it to be, and the garlic flavor just seems to disappear. I added one onion, cut into eight pieces along with the sweet potatos and left off the fatback and reduced the butter by half. It is still quite heavy on the grease. Thanks for the recipe to try, but this one probably won’t be one we make again.
Absolutley a Keeper. As previous reviews suggested, I eliminated the shortening and fatback. Used 1 stick of butter to saute the garlic. The meat was very tender. The sweet potatoes were great. Added some fennel bulbs the last hour.You won’t be disappointed with this one.
I’ve made crockpot variations of this a couple times now. With some modifications, this is -delicious- and not swimming in fat. I cut the salt by 2/3 and used a fraction of the fat–no fatback, no shortening, no olive oil and only 2 tbsp butter for the garlic–and a smoked ham hock instead of the bacon. Fabulous! I also add 3-4 lbs of cut up vegetables about two hours before its done. Carrots and potatoes, usually, but fennel, chestnuts, and winter squash are good, too. The addition of vegetables might require more salt and possibly a little extra water.
Maybe it was the meat from Sams Club, or maybe it was that I didnt use the fatback (whatever that is) or I didnt marinate all night just most of the day. This was tough…I counldnt cut it. The flavor was good, and it smelled good while it cooked. I might try this with a roast…maybe….
This brisket is the best I have ever had. My family loved it as much as I did! I have to admit, though, I was very skeptical about marinating the meat in coffee, and the amount of the spices, but the final outcome is so delicious!
the brisket tasted great.I followed the recipe and think the fat back is not needed and the dipping sauce was not that good. A creamy horseradish sauce for prime rib would be better.Doubble the sweet potato everyone raved about the flavor the marinade gave them.
This was the MOST flavorful, tender brisket we’ve ever tasted. Do not be detered by the amount of garlic…the first hour or so in the oven it will make your eyes water…but it cooks down to a wonderful, mellow flavor.
my husband’s family is from hungarian descent. they were wowed. i love it and so does everyone else ive made it for. (personally, i dont like the horseradish, but my husbands family did.) BOTTOM LINE: don’t let the coffee deter you from this recipe. this is the best brisket ive ever made.
I left out the sweet potatoes and the fatback, and it was still the most tender beef I’ve ever had!
Wow!! This was awesome! Very tender!