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

Julie Benson, Louisville, Kentucky
Recipe by Southern Living November 1997

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

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

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

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