My Mom’s Coffee-Braised Brisket

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. I make brisket over several days. The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.



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