epicurious.com
Turkish Coffee-Rubbed Brisket
15 ratings
Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege.
Ingredients
Ingredients
• 2 onions, peeled and quartered
• 2 large potatoes, scrubbed and cut into 1-inch-thick wedges
• 1 large carrot, peeled and cut into 2-inch pieces
• 1 fennel bulb, cut into 1 1/2-inch-thick wedges
• 1 garlic head, unpeeled, sliced in half crosswise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 1 tablespoon finely ground Turkish coffee or espresso
• 1 tablespoon smoked cinnamon (available from www.laboiteny.com) or regular cinnamon
• 1 teaspoon ground cardamom
• One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
• Heavy, large roasting pan