Lou Lambert's Coffee-Rubbed Roasted Brisket
4

Serves 10 to 14

Secret Ingredient: Allegro Coffee

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    Ingredients: 
    • Coffee rub
    • 2 cups light brown sugar
    • 1 cup chili powder
    • 1/4 cup paprika
    • 1/4 cup kosher salt
    • 1/2 cup medium ground black pepper
    • 1/4 cup finely ground dark roast coffee
    • Roasting the brisket
    • 1 beef brisket, 4 to 6 pounds
    • 3 large carrots, peeled and cut into pieces
    • 2 yellow onions, peeled and cut into wedges
    • 1 1/2 (18 ounce) bottle dark beer
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    Method: 

    For the rub, combine brown sugar, chili powder, paprika, salt, pepper and coffee in a medium bowl. Stir to combine well.

    Preheat oven to 275°F. Rub the brisket all over with coffee rub and set aside for 30 minutes. Store leftover coffee rub in an airtight container at room temperature. Arrange carrots and onions in the bottom of a roasting pan. Set brisket on top of vegetables. Pour beer over brisket and roast, 3 to 5 hours, until brisket is tender and falling apart. Allow about 45 minutes per pound of brisket. When the brisket is done, you should be able to separate the meat into shreds easily with a fork. Remove meat from roasting pan and let rest 10 to 15 minutes.

    Pour the pan juices and vegetables into a saucepan. Skim the fat off the top of the juices and discard. Slice meat across the grain and arrange on a platter. Serve juices and vegetables with meat.

    Nutritional Info: 
    Per Serving:Serving size: brisket, 420 calories (90 from fat), 11g total fat, 4g saturated fat, 100mg cholesterol, 610mg sodium, 16g carbohydrate (2g dietary fiber, 10g sugar), 58g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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