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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This outstanding brisket recipe was passed down by Julie Benson's grandmother. 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 |
Directions:
1. Trim fat from brisket, and discard; sprinkle brisket evenly with salt and pepper, and dredge in flour.
2. Melt butter in a large skillet over medium-high heat; add brisket to butter, and brown on both sides. Transfer to a roasting pan.
3. Whisk together coffee, wine, and ketchup; pour over brisket.
4. 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.
5. Strain drippings using a gravy strainer, discarding fat. Serve hot drippings with brisket.
6. Note: Leftover gravy may be frozen to serve over rice or potatoes at a later date.
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