Blazing Brisket

Blazing Brisket

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

13 h servings 802 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 78.6 g
  • 121%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 2172 mg
  • 87%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 13 Ratings

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Most helpful positive review

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

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...

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

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, ...

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 ...

Wow!! This was awesome! Very tender!

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, ...

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...

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. ...

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 ...

This was the MOST flavorful, tender brisket we've ever tasted. Do not be detered by the amount of garlic...the first hour or so in the oven it will make your eyes water...but it cooks down to a...