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."

Ingredients

13 h {{adjustedServings}} servings 802 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

13
  1. 13 Ratings

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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 ...