I have a confession to make.....sometimes I stay up way too late watching Food Network. I just have to wait and see who wins the episode or what diner is going to be visited! I know its silly and that the re-runs will be on endlessly but when it comes to foodie porn I just can't say no. This sometimes means that my wonderful guy gets fed up and retreats to bed alone with me saying just five more minutes! From there it just gets worse...once he is gone there is no one to witness my compulsive food TV watching all while pinning and searching food blogs. On average I would say that only one in million of these recipes that are just so interesting I can't tear myself away from the TV actually end up getting made since so many have crazy ingredients and scary processed ingredients. This recipe is the exception!
I found this recipe while watching an episode of Diners, Drive-Ins and Dives. This show definitely comes on late night and has cost me a few hours of necessary sleep but this gem was worth it! I love making brisket and with a Jewish fiancee it seems like I will have a lifetime of holidays to make it for. This recipe is definitely different though! Step aside cloyingly sweet Rosh Hashanah briskets with apricot jam and dried fruits for a real kick. I also love that this can be made in a crockpot. There is nothing better for parties than crockpot recipes that can be served out in little wraps or rolls. My usually go to is pulled pork but since there are some who don't eat pork, beef brisket is a fun alternative.
Keep reading for more info and the recipe!
This recipe is adapted from the one served at Momocho in Cleveland but as always I have made quite a few changes. Hopefully someday I will be in their area and get to try the original inspiration! And well I have a funny story here too... I was making this at my mom's house and accidentally uses a home made salad dressing that was mixed up in a red wine vinegar bottle! The lesson is always label when you recycle bottles.... luckily the addition of some olive oil and italian seasonings didn't hurt anything)
5 lb brisket - first cut
4 tbsp ground coffee
4 tbsp chipotle powder
4 tbsp kosher salt
1 tbsp cinnamon
1 tbsp ground black pepper
1 c red wine vinegar
5 c tomato juice
2 c red wine
3-4 bay leaves
1 onion - diced
2 cloves of a garlic - crushed
1) Mix together the dry ingredients (coffee to pepper) and then pat onto brisket that has been washed and patted dry.
2) In a large pan or dutch oven, heat some oil and then sear each side of the brisket for 3-5 min or until a hard crust forms.
3) If using a crock pot, transfer the meat with all contents of pan into crock and add liquids and seasoning. If you will keep it in the dutch oven just add directly into that pan.
4) Cook on high for 5-7 hours or until fork tender. If using oven, do 3-5 hrs at 350F
5) Once done remove from heat and shred using two forks. (I found it easiest to make some big slices first to let it cool a bit first)
6) Return shredded brisket to cooking liquid and let sit overnight in fidge.
7) Skim off any fat and then reheat and serve with corn tortillas and salsa
I found this recipe while watching an episode of Diners, Drive-Ins and Dives. This show definitely comes on late night and has cost me a few hours of necessary sleep but this gem was worth it! I love making brisket and with a Jewish fiancee it seems like I will have a lifetime of holidays to make it for. This recipe is definitely different though! Step aside cloyingly sweet Rosh Hashanah briskets with apricot jam and dried fruits for a real kick. I also love that this can be made in a crockpot. There is nothing better for parties than crockpot recipes that can be served out in little wraps or rolls. My usually go to is pulled pork but since there are some who don't eat pork, beef brisket is a fun alternative.
Keep reading for more info and the recipe!
This recipe is adapted from the one served at Momocho in Cleveland but as always I have made quite a few changes. Hopefully someday I will be in their area and get to try the original inspiration! And well I have a funny story here too... I was making this at my mom's house and accidentally uses a home made salad dressing that was mixed up in a red wine vinegar bottle! The lesson is always label when you recycle bottles.... luckily the addition of some olive oil and italian seasonings didn't hurt anything)
5 lb brisket - first cut
4 tbsp ground coffee
4 tbsp chipotle powder
4 tbsp kosher salt
1 tbsp cinnamon
1 tbsp ground black pepper
1 c red wine vinegar
5 c tomato juice
2 c red wine
3-4 bay leaves
1 onion - diced
2 cloves of a garlic - crushed
1) Mix together the dry ingredients (coffee to pepper) and then pat onto brisket that has been washed and patted dry.
2) In a large pan or dutch oven, heat some oil and then sear each side of the brisket for 3-5 min or until a hard crust forms.
3) If using a crock pot, transfer the meat with all contents of pan into crock and add liquids and seasoning. If you will keep it in the dutch oven just add directly into that pan.
4) Cook on high for 5-7 hours or until fork tender. If using oven, do 3-5 hrs at 350F
5) Once done remove from heat and shred using two forks. (I found it easiest to make some big slices first to let it cool a bit first)
6) Return shredded brisket to cooking liquid and let sit overnight in fidge.
7) Skim off any fat and then reheat and serve with corn tortillas and salsa
