Yield
6 servings

This outstanding brisket recipe was passed down by Julie Benson's grandmother.

How to Make It

Step 1

Trim fat from brisket, and discard; sprinkle brisket evenly with salt and pepper, and dredge in flour.

Step 2

Melt butter in a large skillet over medium-high heat; add brisket to butter, and brown on both sides. Transfer to a roasting pan.

Step 3

Whisk together coffee, wine, and ketchup; pour over brisket.

Step 4

Bake, covered, at 350° for 4 hours or until tender, basting occasionally with pan juices. Remove brisket, reserving drippings; cut brisket with a sharp knife across grain into thin slices.

Step 5

Strain drippings using a gravy strainer, discarding fat. Serve hot drippings with brisket.

Step 6

Note: Leftover gravy may be frozen to serve over rice or potatoes at a later date.

Ratings & Reviews