RECIPE: Coffee-Rubbed Brisket

Coffee-rubbed brisket served with smashed parsnips and Brussels sprouts. Electronic image by Ron Flaviano for Homeplate.



1 whole beef brisket (2.5 to 3 pounds)

1 large onion

1 bunch of celery

1 bunch of Italian parsley

1 bunch of carrots or 3 large carrots

4 cups of beef broth

4 tablespoons olive oil


3 tablespoons coarse sea salt

1 tablespoons course ground black pepper

3 tablespoons coffee freshly roasted and or ground (Friends Roastery coffee is preferred)

Rub into the brisket one day in advance (or a minimum of 12 hours) 


Brush away the extra dry-rub mixture from the uncooked brisket. In a covered crock pot or electric frying pan, brown the brisket on both sides. Cut all vegetables into rough 3/4-inch pieces. Add the rough-cut vegetables, which are mainly being used for flavor. After vegetables have cooked for 5 minutes, you can deglaze the pan with a red wine. Use up to a cup of wine, but you need to reduce the liquid by half. Add beef stock and lower to a simmer. 


Cook the brisket for up to four hours. Remove brisket to a serving platter. Drain/strain the remaining liquid in the pan. Thicken with 2 tablespoons of flour mixed with equal parts softened butter.


Cut brisket into individual portions and serve with parsnips, Brussels sprouts or a favorite vegetable. Garnish with parsley.

Makes six to eight dinner-sized portions.

ABOUT MITCH LYNCH – “Homeplate” host Mitch Lynch is owner of Friends Roastery in Salem, Ohio. Mitch was trained by European pastry chefs and brings decades of experience and know-how to “Homeplate” each week.  Visit for more of Mitch’s  recipes.

© 2011 The Metro Monthly. All rights reserved.

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