and I’m darn proud of it. A while back you might remember I posted about my first chicken and I also shared with you about my first pot roast. (which I was totally confused with what or how to cook it). I’m pretty comfortable baking, working with vegetables but meat is a different story. We made a brisket over the holidays at my sister’s house so I wanted to re create my own. I had this vision of something smokey and tender, so that’s what I was shooting for. The inspiration for the seasoning came from Everyday Paleo blog. and then I added in the tomatoes. I’m really happy how it turned out. Its moist and flavorful and is very tender which is exactly what I was looking for.
Coffee Chili baked Brisket
What you will need:
A brisktet (mine weighed about 2.5#)
2 Tbs ground espresso
1/2 tsp ground chipotle peppers
1 tsp unsweetned coco powder
1/4 tsp cinamon
1/2 Tbs garlic powder
1 Tbs dried oregano
1 large onion
1 can fire roasted tomatoes with chiles
Mix all dry ingredients together in a bowl. Then massage into beef. The spice mixture will be more than enough, but use it all. Place on a plate and cover with plastic wrap. Let it sit over night or for many hours.
Next (after meat has set with spices) slice onion and set aside. Preheat oven to 250. Place a small amount of oil in a dutch oven and and heat up on stove top to medium/high heat. Using tongs or large forks brown all sides of brisket. (it gets a little messy) Remove brisket from pan, add in sliced onions and place brisket back in pan on onions, top with can of tomatoes. Place lid on dutch oven and bake in oven for 4-5 hours. Brisket should be very tender.
Remove brisket from oven and from pan and let sit 10 minutes before slicing.
Serve however you choose. I’ve just been eating mine straight from the brisket.