Ingredients
1 (4-pound) beef brisket
2 teaspoons kosher salt
2 teaspoons pepper
All-purpose flour
2 tablespoons butter or margarine
2 cups strong-brewed coffee
2 cups dry white wine
2 cups ketchup
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Pink butcher paper — Texas-style brisket wrapping, breathable
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Pink butcher paper — Texas-style brisket wrapping, breathable
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
You're reading one of recipes available free. Full library with Gastronome.
Trim fat from brisket, and discard; sprinkle brisket evenly with salt and pepper, and dredge in flour. Melt butter in a large skillet over medium-high heat; add brisket to butter, and brown on both sides. Transfer to a roasting pan. Whisk together coffee, wine, and ketchup; pour over brisket. Bake, covered, at 350° for 4 hours or until tender, basting occasionally with pan juices. Remove brisket, reserving drippings; cut brisket with a sharp knife across grain into thin slices. Strain drippings using a gravy strainer, discarding fat. Serve hot drippings with brisket. Note: Leftover gravy may be frozen to serve over rice or potatoes at a later date.