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Lou Lambert's Coffee-Rubbed Roasted Brisket

Serves 10 to 14
Time 4 hr 5 min
Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas, has adapted the recipe for his famous smoked, coffee-rubbed brisket for the home kitchen by roasting the brisket rather than smoking it. Easy to assemble and cook, this brisket packs amazing flavor and can be served warm or at room temperature. The coffee rub, carrots and onions add sweetness and depth to the slow-cooked meat. The rub is equally good on chicken, pork tenderloin or ribs.
Special Diets:
Ingredients
  • Coffee Rub
  • 2 cups light brown sugar
  • 1 cup chili powder
  • 1/4 cup paprika
  • 1/4 cup coarse sea salt
  • 1/2 cup ground black pepper
  • 1/4 cup finely ground dark roast coffee
  • Brisket
  • 1 beef brisket, 4 to 6 pounds
  • 3 large carrots, cut into pieces
  • 2 yellow onions, cut into wedges
  • 1 1/2 (18.0-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 the oven to 275°F.

Rub brisket all over with coffee rub and set aside for 30 minutes.

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 brisket is done, you should be able shred the beef easily with a fork.

Remove from the 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.

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.
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  • Coffee Rub
  • 2 cups light brown sugar
  • 1 cup chili powder
  • 1/4 cup paprika
  • 1/4 cup coarse sea salt
  • 1/2 cup ground black pepper
  • 1/4 cup finely ground dark roast coffee
  • Brisket
  • 1 beef brisket, 4 to 6 pounds
  • 3 large carrots, cut into pieces
  • 2 yellow onions, cut into wedges
  • 1 1/2 (18.0-ounce) bottle dark beer
Shop with Prime

Exclusively for Prime members in select ZIP codes.