Braised Beef Brisket

Braised Beef Brisket
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 411.8
  • Total Fat: 10.1 g
  • Cholesterol: 93.0 mg
  • Sodium: 2,294.7 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 53.3 g

View full nutritional breakdown of Braised Beef Brisket calories by ingredient


Number of Servings: 6


    1 (6-pound) beef brisket, trimmed of fat [Restaurants always talk about "yield." This is how much actual servable meat you get after you cook it and it shrinks to about 50%.]

    1/2 cup BBQ spice blend, be sure and check sodium levels (All-Purpose Spice Rub per teaspoon-SEE RECIPE)

    4 cups water (1 cup cold, 3 cups hot)
    1 tablespoon very finely ground coffee
    1/4 cup dark brown sugar
    Freshly cracked black pepper
    1/4 cup cider vinegar, preferably unfiltered
    6 potato or dinner rolls, split


Recipe courtesy Claire Robinson, 2010
Show: 5 Ingredient Fix
Episode: Big State BBQ

1. Rub the brisket generously with spice blend, cover with plastic wrap and let marinate overnight in refrigerator.

2. Preheat the oven to 350F.

3. Put the roast, fat side up, in a roasting pan. Add 1 cup water to the pan and roast the brisket uncovered for 1 hour.

4. In a medium bowl, combine the coffee, brown sugar, pepper, to taste, 3 cups hot water and cider vinegar.

5. Remove the brisket from the oven, pour the coffee mixture over the brisket, cover with foil and braise until brisket reaches an internal temperature of 185F and is fork tender, about 3 hours. Remove to a carving board to let rest.

6. Simmer the braising liquid in the roasting pan on the stovetop, skimming fat and reduce liquid slightly or to desired consistency.

7. Thinly slice beef across the grain. Dip the meat slices or the cut sides of the rolls in the reduced sauce. Make sandwiches with the meat and serve. Pour the remaining sauce into a small bowl and serve it with the sandwiches.

Number of Servings: 6

Recipe submitted by SparkPeople user CHUCKLES0719.

Member Ratings For This Recipe

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    I might make this tomorrow - 5/17/20