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Blazing Brisket

Blazing Brisket

  • Prep

    1 h
  • Cook

    4 h
  • Ready In

    13 h
MATTBLOOM

MATTBLOOM

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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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

Directions

  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

Kelly
17

Kelly

12/12/2003

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

The Happy Cook
15

The Happy Cook

10/29/2005

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.

PAUL2ANNIE
14

PAUL2ANNIE

1/26/2004

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.

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