Make sure you use smoked paprika for this beef brisket dish as it adds a lovely smoky flavour that complements the coffee beautifully.
Serves: 6
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- Spice Rub
- 1 tbsp ground organic coffee beans
- 1 tbsp smoked paprika
- 1 tbsp dried thyme
- 1 tsp sea salt
- 3 tbsp coconut palm sugar
- 1 tbsp ground cumin
- 2kg beef brisket
- 2 tbsp olive oil
- 750mL tomato passata
- 1 cup water
- 1 cup red wine
- 2 tbsp vinegar
- 2 red onions, cut into quarters
- 4 cloves garlic
Method
- Preheat oven to 150°C.
- Combine ground coffee beans, smoked paprika, dried thyme, sea salt, coconut palm sugar and ground cumin in bowl and mix together. Rub spice mix into beef brisket on both sides.
- Heat olive oil in large cast-iron pot and add beef brisket. Sear brisket on both sides for 2 mins.
- Remove brisket from pot and add tomato passata, water, red wine and vinegar. Using wooden spoon, scrape spice mix from bottom of pan and mix through passata mixture.
- Add onion and garlic cloves and place brisket back in pot. Cook for 4 hours, making sure to turn brisket halfway through to allow it to cook evenly.
- Once cooked, remove brisket from pot, shred meat and add meat back to pot with sauce. Or, alternatively, keep brisket whole, remove it from pot and slice it into big pieces.
- Serve on a serving platter topped with sauce from pot.
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