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

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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)

  • 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.

  • 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.

Nutrition Facts

802 calories; 78.6 g total fat; 121 mg cholesterol; 776 mg sodium. 4.3 g carbohydrates; 19.1 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2003
I left out the sweet potatoes and the fatback and it was still the most tender beef I've ever had! Read More
(18)

Most helpful critical review

Rating: 2 stars
02/27/2007
This was ok. It wasn't nearly as flavorful as I expected it to be and the garlic flavor just seems to disappear. I added one onion cut into eight pieces along with the sweet potatos and left off the fatback and reduced the butter by half. It is still quite heavy on the grease. Thanks for the recipe to try but this one probably won't be one we make again. Read More
(9)
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/12/2003
I left out the sweet potatoes and the fatback and it was still the most tender beef I've ever had! Read More
(18)
Rating: 5 stars
12/12/2003
I left out the sweet potatoes and the fatback and it was still the most tender beef I've ever had! Read More
(18)
Rating: 4 stars
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. Read More
(15)
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Rating: 4 stars
01/26/2004
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. Read More
(15)
Rating: 5 stars
01/04/2003
Wow!! This was awesome! Very tender! Read More
(10)
Rating: 5 stars
09/09/2004
This brisket is the best I have ever had. My family loved it as much as I did! I have to admit though I was very skeptical about marinating the meat in coffee and the amount of the spices but the final outcome is so delicious! Read More
(9)
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Rating: 2 stars
02/27/2007
This was ok. It wasn't nearly as flavorful as I expected it to be and the garlic flavor just seems to disappear. I added one onion cut into eight pieces along with the sweet potatos and left off the fatback and reduced the butter by half. It is still quite heavy on the grease. Thanks for the recipe to try but this one probably won't be one we make again. Read More
(9)
Rating: 2 stars
03/28/2005
Maybe it was the meat from Sams Club or maybe it was that I didnt use the fatback (whatever that is) or I didnt marinate all night just most of the day. This was tough...I counldnt cut it. The flavor was good and it smelled good while it cooked. I might try this with a roast...maybe.... Read More
(8)
Rating: 5 stars
12/27/2003
This was the MOST flavorful tender brisket we've ever tasted. Do not be detered by the amount of garlic...the first hour or so in the oven it will make your eyes water...but it cooks down to a wonderful mellow flavor. Read More
(8)
Rating: 5 stars
09/30/2006
Absolutley a Keeper. As previous reviews suggested I eliminated the shortening and fatback. Used 1 stick of butter to saute the garlic. The meat was very tender. The sweet potatoes were great. Added some fennel bulbs the last hour.You won't be disappointed with this one. Read More
(7)