Blazing Brisket Recipe -
Blazing Brisket Recipe
  • READY IN 13 hr

Blazing Brisket

Recipe by  

"This 'Blazing Brisket' is a family recipe from Hungary which has been passed down through my family for generations."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    1 hr
  • COOK

    4 hrs

    13 hrs


  1. Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
  2. In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
  3. Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
  4. While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2003

I left out the sweet potatoes and the fatback, and it was still the most tender beef I've ever had!

Most Helpful Critical Review
Feb 27, 2007

This was ok. It wasn't nearly as flavorful as I expected it to be, and the garlic flavor just seems to disappear. I added one onion, cut into eight pieces along with the sweet potatos and left off the fatback and reduced the butter by half. It is still quite heavy on the grease. Thanks for the recipe to try, but this one probably won't be one we make again.


13 Ratings

Oct 29, 2005

I've made crockpot variations of this a couple times now. With some modifications, this is -delicious- and not swimming in fat. I cut the salt by 2/3 and used a fraction of the fat--no fatback, no shortening, no olive oil and only 2 tbsp butter for the garlic--and a smoked ham hock instead of the bacon. Fabulous! I also add 3-4 lbs of cut up vegetables about two hours before its done. Carrots and potatoes, usually, but fennel, chestnuts, and winter squash are good, too. The addition of vegetables might require more salt and possibly a little extra water.

Jan 26, 2004

the brisket tasted great.I followed the recipe and think the fat back is not needed and the dipping sauce was not that good. A creamy horseradish sauce for prime rib would be better.Doubble the sweet potato everyone raved about the flavor the marinade gave them.

Jan 04, 2003

Wow!! This was awesome! Very tender!

Sep 09, 2004

This brisket is the best I have ever had. My family loved it as much as I did! I have to admit, though, I was very skeptical about marinating the meat in coffee, and the amount of the spices, but the final outcome is so delicious!

Sep 30, 2006

Absolutley a Keeper. As previous reviews suggested, I eliminated the shortening and fatback. Used 1 stick of butter to saute the garlic. The meat was very tender. The sweet potatoes were great. Added some fennel bulbs the last hour.You won't be disappointed with this one.

Mar 28, 2005

Maybe it was the meat from Sams Club, or maybe it was that I didnt use the fatback (whatever that is) or I didnt marinate all night just most of the day. This was tough...I counldnt cut it. The flavor was good, and it smelled good while it cooked. I might try this with a roast...maybe....


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  • Calories
  • 802 kcal
  • 40%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 78.6 g
  • 121%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 2172 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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