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GG's Brisket

Yield 6 servings
This outstanding brisket recipe was passed down by Julie Benson's grandmother.


  • 1 (4-pound) beef brisket
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper
  • All-purpose flour
  • 2 tablespoons butter or margarine
  • 2 cups strong-brewed coffee
  • 2 cups dry white wine
  • 2 cups ketchup

How to Make It

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

  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.

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

  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.

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

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