Brisket in Coffee-Barbecue Sauce Recipe

The coffee gives this dish a deep-rich flavor. Whether you like coffee or not, you will love this dish. You can even barely taste the coffee. Because what you’ll be tasting is a beef brisket with a jaw-dropping flavor from the brisket bbq sauce recipe.

Brisket in Coffee-Barbecue Sauce Recipe

How To Make Brisket in Coffee-Barbecue Sauce

A chunk beef brisket simmers in a delectable and savory coffee infused barbecue sauce, giving it an irresistable savory taste that will make your mouth water with every bite.

Prep: 15 mins
Cook: 3 hrs 20 mins
Total: 3 hrs 45 mins


  • 4 lb brisket
  • 5 cups brewed coffee
  • 28 oz tomatoes, peeled, chopped
  • ¾ cup vegetable oil
  • 1 large Spanish onion, minced
  • 5 cloves garlic, minced
  • 1 tsp red-pepper flakes, crushed
  • 1 tbsp tomato paste
  • 7 tbsp light brown sugar
  • ½ cup cider vinegar
  • Kosher salt
  • black pepper, freshly ground


  1. In a medium kettle, heat ¼ cup of the oil over medium heat.

  2. Add the onion and cook, stirring, until soft and golden brown, about 7 minutes.
  3. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Stir in the red pepper.
  5. Add the tomato paste and cook, stirring frequently, about 1 minute.
  6. Stir in the brown sugar.
  7. Pour in the coffee, vinegar, and tomatoes; bring to a boil; and then lower to a simmer.
  8. Simmer 10 minutes.
  9. Set aside to cool.
  10. Working in small batches, transfer the tomato-coffee mixture to a blender and puree.
  11. Season with salt and pepper to taste. Set aside.
  12. Preheat the oven to 275 degrees F.

  13. Season the brisket with salt and pepper.
  14. In a Dutch oven with a tight-fitting lid, heat the remaining ½ cup oil.

  15. Brown the brisket on both sides.
  16. Drain off the oil, leaving the brisket in the Dutch oven.
  17. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture.
  18. Cover the Dutch oven and place it in the oven.
  19. Bake for 3 hours, basting frequently.
  20. Remove the lid and bake uncovered until the brisket is glazed and very tender, about an hour and a half more.
  21. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain.


  • Sugar: 11g
  • :
  • Calcium: 30mg
  • Calories: 409kcal
  • Carbohydrates: 13g
  • Cholesterol: 94mg
  • Fat: 25g
  • Fiber: 1g
  • Iron: 3mg
  • Potassium: 767mg
  • Protein: 32g
  • Saturated Fat: 15g
  • Sodium: 145mg
  • Vitamin A: 692IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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