|On Food And Cooking|
|by Harold J. Mcgee|
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food catego...
1 - 10 of 11 for coffee brisket
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Place red onion ... baking dish. Place brisket on top of ... 2 cups cold coffee. Sprinkle brisket ... made one day ahead. It tastes better the second day.
Brown brisket in an iron ... the bottom of the pan. Cover with a tight fitting lid. Cook at 300 degrees for 3 hours. Baste occasionally to make the gravy.
Trim meat of ... cups strong black coffee. Cover and ... at a time. This is a good way to cook an inexpensive cut of beef and it will melt in your mouth.
Cut deep slits ... Pour strong black coffee over meat. Add ... Even the toughest cut of beef will become very tender. The acid in vinegar tenderizes meat.
The day before: ... several cups of coffee and water. Simmer ... and thicken with cornstarch dissolved in water. Note: Good served with mashed potatoes!
Brush liquid smoke on brisket and sprinkle with ... overnight in cold coffee and wine. Add ... in low oven (200°F to 250°F) until ready to serve.
Wash and trim ... Mix soy sauce, coffee and Worcestershire. Pour over brisket. Marinate 2 ... oven and allow to sit for at least 15 minutes before slicing.
Brisket should be wrapped ... one cup of coffee over meat. Cook ... together. Pour mixture over meat. Re-wrap meat and cook for 30 minutes at 350 degrees.
Place the brisket in a shallow baking dish. Pour coffee over brisket. Cover ... degrees for 24 hours. Cool and slice. Serve with your favorite barbeque sauce.
Wash meat, brown both sides on high (nothing in pan). Use oven-proof large pot. Add all ingredients. Cover. Bake at 300 degrees for 2 hours. Slice ...
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