Rum and Coffee Brisket – Recipe for rum and coffee brisket cooked with onions, garlic and red bell peppers. Savory and perfect for the holidays. Kosher, Jewish.
Rum… and coffee… brisket?? Sounds crazy, I know. And yet, you were curious enough to click through, which means you’ve got an open mind. Trust me, this is one cooking experiment you must try!
I’ve been around the brisket block a time or two. I’ve done the traditional, the herb braised, the onion soup, the beer brisket. I’ve even dabbled in the exotic with Middle Eastern-inspired flavors, like pomegranate molasses brisket. Me and brisket are old friends. So this year, with the High Holidays approaching, I challenged myself to come up with something new and different. A few years ago, a friend mentioned to me that she uses coffee as part of the cooking liquid for her brisket. I loved that idea… something about the flavor of coffee and brisket seemed to just go together. I’d also seen a bourbon coffee brisket recipe in a cooking magazine a few years back (Bon Appetit, I think?) which sounded interesting. I don’t love bourbon, but when alcohol cooks down in a recipe like this it often tastes nothing like the original drink. I experimented with combining bourbon and coffee, then beer and coffee. I replaced regular coffee with a darker espresso blend, which gave the sauce a deeper flavor. Then my friend Gary, a chef, suggested rum.
Bingo! The result was off-the-charts delicious. With onions, garlic, and red peppers added for a very subtle sweetness, this brisket turned out incredibly flavorful. It’s still that homey, comforting brisket we know and love… the tender, savory goodness you’ve come to expect at the holidays. And yet, there’s something different… something special. I had a few friends taste test it, and they couldn’t put their finger on what it was, but they all agreed it was amazing. When I told them it was rum and coffee, they were floored. Then they asked for seconds.
Some of you might be put off by the idea of the rum, thinking the flavor will be too strong. Let me assure you that there is very little “rum” flavor to the brisket. When the alcohol of the rum cooks off, it leaves behind a trace of rum essence; it’s very subtle, the opposite of overpowering. What I taste here more is the coffee. It makes a dark, rich, savory sauce that infuses the brisket with tons of flavor. Make it ahead if you can, and let the brisket marinate in the sauce overnight (or even two nights). Prepare to swoon. You’ll love it!
What is your favorite way to make brisket?
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Rum and Coffee Brisket
Ingredients
- 5-7 pounds brisket, first cut
- 4 cups onion (peeled and diced)
- 4 cups red bell pepper (diced)
- 4 clove garlic (peeled)
- 2 cups strong brewed coffee or espresso blend
- 3/4 cup dark rum (recommended Bacardi Select)
- 1/4 cup extra virgin olive oil, divided
- Beef broth
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 4 teaspoons cornstarch (you can substitute potato starch for Passover if you prefer)
NOTES
Instructions
- Preheat your oven to 300 degrees F. Rinse the brisket and pat dry, rub with salt and pepper. Heat 2 tbsp of olive oil in a large roasting pan over medium high heat. Place the brisket into the pan. Brown the brisket on both sides (about 5 minutes per side). If you don't have a roasting pan that will heat up on your stovetop, you can do these initial browning and sautéing steps in a large skillet, then transfer everything over to a large roasting dish before putting in the oven.
- Remove brisket from the pan. Drizzle remaining 2 tbsp olive oil in the pan and add the diced onions, diced red peppers and garlic. Sauté the vegetables for a few minutes, scraping up the brown bits on the bottom of the pan with your spatula.
- When onion is translucent, add coffee and rum and bring to a simmer. Scrape up any remaining brown bits on the bottom of the pan as the liquid heats up.
- Place brisket back into the pan, cover with peppers, onions and liquid. Pour beef broth into the pan until it goes halfway up the sides of your brisket.
- Cover roasting pan tightly with foil, tenting slightly so there is no contact between the foil and the ingredients inside, and place in the oven.Let the brisket roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat may take longer—test for doneness). Brisket is ready when it flakes and is fork tender. You can let it cook even longer for a soft, shredded texture if that’s what you prefer. When fully cooked, the brisket will have shrunk in size.I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says “Make Ahead Directions.” If you are not making ahead, continue reading.
- Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce until hot. Mix together 4 tsp cornstarch and 2 tbsp cold water till smooth, then stir into the sauce. bring sauce to a boil till it thickens (add more cornstarch and water mixture to thicken further, if desired-- don't add cornstarch directly to the hot sauce without first mixing a little cold water in). Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve brisket topped with warm sauce and softened veggies.
Make Ahead Directions (Recommended)
- Open the foil to vent and let the brisket slowly return to room temperature. Discard foil. Transfer brisket, vegetables and cooking juices over to a glass or ceramic baking dish. Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket up to a week ahead if you prefer.1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees F. The fat in the sauce will have risen to the top and solidified. Use a spoon to scoop the fat bits out of the sauce and discard. Take the brisket out of the dish and brush any excess sauce and vegetables back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold—first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.
- Take the brisket out of the dish and brush any excess sauce and vegetables back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold—first cut the fatty flat cap off the brisket, then cut the brisket in thin slices against the grain.
- If my brisket is very large and wide, I often cut the slices in half lengthwise to make the size of the brisket pieces more manageable.
- Mix 4 tsp of cornstarch into 2 tbsp of cold water. Stir the mixture into your cooking liquid. Alternatively, rather than adding the cornstarch mixture, you can blend the sauce to make a gravy. Once you've skimmed the fat from the sauce, pour the chilled cooking liquid and vegetables into a blender and blend. This will make a thick and flavorful gravy, but you will lose the pretty pepper chunks. Either way works!
- Return the sliced brisket to the dish and spoon sauce and vegetables or blended gravy over it, making sure to spoon a little sauce between each slice.
- Cover the dish with foil and place it in the oven. Let the brisket roast for 45-60 minutes till heated through. You can cook it even longer to let it become more tender, if you wish. To thicken the sauce further, stir in more of the cornstarch/water mixture, a teaspoon at a time, into the hot sauce till it has thickened to your liking. Add salt and pepper to taste, if desired. Serve brisket with pan sauce and softened veggies.
sherri says
would using clear rum significantly alter this recipe?
Tori Avey says
Not too significantly, though I do suggest dark rum if you can find it… it has a much more robust flavor that better suits the savory brisket. That said, clear rum will do in a pinch.
sherri says
you cant get dark rum in israel, at least i couldn’t find it. also all the first cut brisket was way too small pieces for this recipe, so i got regular brisket…hope that doesn’t have a negative impact.
Tori Avey says
Regular brisket will work too, you’ll just have to cut/skim more fat from it after cooking. Some actually prefer second cut because the additional fat can help to make the meat even more tender. Enjoy!
sherri says
thank you so much for being so responsive and helpful. shana tova to you!
Tori Avey says
Shana tova Sherri, have a wonderful holiday!
Judy says
What part of the cow is brisket? I don’t know what it’s called in Israel.
Tori Avey says
Hi Judy, it is a flat cut or point cut from the breast section.
Susann Codish says
Judy – if you’re near Ra’anana, try shopping at Meatland (on Ahuza). The store carries brisket and labels it as such. It comes in rectangular hunks in sizes varying from 1-2.5 kg. I’m waiting for my own attempt at this recipe to finish cooking. Shana tova to one and all.
Ellen F. says
I’m going to try the rum brisket in the slow cooker, hope it works.
Tori Avey says
Hi Ellen, it should work fine as long as you do the browning and saute the vegetables in a skillet before placing in the slow cooker. Enjoy!
Marcia says
Thanks so much for these suggestions, Tory. I will save the Rum and Coffee Brisket for another time, and will serve your Holiday Brisket to my Rosh Hashanah guests. I made your Stovetop Tzimmes last year and it was a big hit, so that will be on the menu as well. Your website is incredible and I can’t thank you enough for giving me countless recipe ideas and answers to my numerous questions. Shanah Tovah to you and your family!
Tori Avey says
My pleasure Marcia! Shanah tova! Have a wonderful holiday.
Marcia says
Hi Tory,
This recipe looks absolutely delicious and I would like to include it on my Rosh Hashanah menu. My guests include a former alcoholic, a breast feeding mom, and a 4 year old child (I promise we are not filming a reality show in my dining room!), and I am wondering if the alcohol and/or coffee would present a problem. Also, is it absolutely necessary to sear the meat before roasting?
Tori Avey says
Hi Marcia– first off, I highly recommend searing the meat since the brown bits help to add a lot of flavor to the finished dish. You can sear it in a skillet if you prefer, then transfer it to the roasting pan if that makes things easier. As far as your guests, I am told that many alcoholics do not like to cook with alcohol, even though the actual alcohol cooks off during the roasting process– and with a breastfeeding mom and child, it might be best to avoid alcohol. As a sub, try using beef broth mixed with 1 tbsp brown sugar in place of the rum. Or, you can try one of my other brisket recipes, which don’t contain alcohol. Here are a few choices:
http://theshiksa.com/2012/03/29/holiday-brisket/
http://theshiksa.com/2011/09/15/pomegranate-molasses-brisket/
http://theshiksa.com/2011/03/23/savory-herb-braised-brisket/
http://theshiksa.com/2013/04/25/slow-cooker-barbecue-brisket/
Hope that helps!
Shelley Tobias says
Hi Tory
I made this dish for Shabbas this week to try it before making it for yom tov. Absolutely amazing – soft, juicy and tender – totally worth making again and again and again. I will be making it again for first night Rosh Hashanah. Once again thank you for sharing your wonderful creations with us all.
May you and your family be inscribed with a year full of Hashem’s richest blessings. With love, Shelley
Tori Avey says
Terrific Shelley! I’m glad you like it as much as we do!
Hannah, Israel says
Tori,
This looks scrumptious!
I don’t think I can get dark kosher rum over here (Israel) – any ideas as to what can replace the rum?
Thanks in advance,
Hanni
Tori Avey says
Hi Hannah! Great to hear from you. You can also use a light rum, as long as it doesn’t have any other flavorings (like coconut). The flavor of light rum isn’t quite as robust, but when cooked down in this recipe there won’t be a huge difference in flavor. Any dark beer will work too, like Guinness–it won’t taste exactly the same, but it will still be delish. You could also use bourbon. Let us know how it turns out for you, or if you’re able to find dark rum in Israel, and where. I’m sure other readers might have the same question. 🙂
Hannah Simpson-Grossman says
Thanks Tori – will use dark beer or light rum – will update you as to which, please God.
Shana Tova!
Tori Avey says
Shana tova Hannah! So great to know that this brisket will be cooking away in Israel. Please do let us know how it turns out for you!
Shira Kestenbaum says
This looks amazing! Two questions – are the peppers very significant or can I make without/substitute something else? And is this doable in a crock pot?
Tori Avey says
Hi Shira– you can make it without the peppers, and yes you can make it in a crock pot. Just make sure you perform all of the searing steps first in a skillet, then transfer everything over to the slow cooker. Also, keep an eye on liquid levels in the slow cooker to make sure it doesn’t become dry (all alow cookers cook at different speeds/heat levels– in mine the liquid levels would be just fine, but in some other cookers the heat may cause a lot of the juices to evaporate during cooking).
Liz Feuer says
I will be making this for Rosh Hashonna! Great recipe!
Tori Avey says
Enjoy Liz!
Polina Spirt says
Cranberry sauce ,onion soup and tomato sauce over the meat pepper to taste. Cover and roast 350 45min per pound!
Jerry Newman says
Jerry’s Famous Brisket
(My mother’s recipe with my own little touch)
1 Whole Brisket of beef (about 7-8 lbs) with a thin layer of fat left on top.
2 – 3 medium yellow onions, pealed and sliced into 1/8 -1/4 inch slices
1 bottle good beer or ale
2 – 15 oz canned stewed tomatoes (or better yet stew your own)
A layer of garlic powder on the brisket
Black & white pepper to taste
A layer of paprika (real Hungarian Paprika is best)
Note: For best results make the day before and let sit in the refrigerator!
• Have the butcher remove most of the fat including the fat between the layers on the point, leaving a very thin layer on the top.
• Turn the oven on to at least 500 degrees to preheat.
• Slice one onion and put the slices on the bottom of a covered roaster. Add one can of the stewed tomatoes. Place the brisket on top of the tomatoes and onions, season with a lot of garlic powder and paprika, and some black and white pepper. You can add some salt if you don’t have high blood pressure.
• Place the roaster with the meat, onion and stewed tomatoes in the oven for about 15 minutes.
• Remove the roaster and turn the oven down to 350 degrees. Place a layer of sliced onions on the meat; add one can of stewed tomatoes and a half bottle or can of beer.) Drink the rest of the beer (unless you have a drinking problem). Cover tightly and cook at 350 degrees for about 30 minutes a pound or until just tender when pierced with a fork.
• Remove from the oven and place the meat on a cutting board. Pour the gravy into a tall container (you may want to separate the onion and tomatoes), cover the gravy and chill separate from the meat.
• Let the meat cool for 1 to 2 hours and then slice against the grain. Keep noshing to a minimum. Trim off any excess fat at this time. Place in refrigerator.
• About one to two hours before serving, remove the meat from the refrigerator, skim the solid fat from the gravy and add to the sliced meat up to about half way up. Add the onions and tomatoes. You can add quartered potatoes. Cover and reheat for about 1 to 1 ½ hours at 350 degrees. Transfer to serving plate and enjoy. You may want to serve the gravy, either plain or thickened, on the side.
Leftovers can be kept 3-4 days in the refrigerator. It freezes well.
Eddy Rivera Sr. says
coffee…. hmmm
Sherry Diamond says
It´s from my grandmother´s kitchen. We always called it “beans and meat”. Cooked real slow with Lima beans, onion, brown sugar, ketchup and enough water to get the beans cooked.
Don Kuhn says
I like it rubbed with salt and pepper, then packed in a kind of thin coat of brown sugar, then covered with dry mustard… cooked on a bed of chopped onions and carrots, with a bit of beef broth (enough to come up 1/3 of the way of the beef). Low and slow… 275 degrees for about 6 hours. It´s to die for!
Deborah Rapoport Davis says
1 cup ginger ale, 1 cup ketchup! Simple and easy. Cook covered for at least 3 hours. YUM
Theresa Bell says
Smoke it!
Catherine Neary says
ty sound so delish
Sheila Skipper says
Yum yum yum I like mine Texas barbecue style
Carin Strauzer Netter says
Whole cranberry sauce mixed with a packet of onion-mushroom soup mix and half a can of water, poured over the brisket, cover and roast at 325 for 3+ hours. Our family´s favorite!
Millisa Barron Davis says
Never made a brisket before!