MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Turkish Coffee-Rubbed Brisket
Categories: Beef, Vegetables, Potatoes, Herbs
     Yield: 6 Servings

     2 lg Onions; peeled, quartered
     2 lg Potatoes; scrubbed, in 1"
          - wedges
     1 lg Carrot; peeled, in 2" pieces
     1    Fennel bulb; in 1 1/2"
          - wedges
     1    Garlic head; unpeeled,
          - halved crosswise
     2 tb Extra-virgin olive oil
     1 tb Kosher salt; divided; +1 ts
 1 1/2 ts Fresh ground pepper; divided
     1 tb Fine ground Turkish coffee
          - or espresso
     1 tb Smoked or regular cinnamon
     1 ts Ground cardamom
     4 lb Brisket; first or second
          - cut; Solomonov prefers
          - well-marbled second cut

 Special equipment: Heavy, large roasting pan

 Preheat oven to 400 F/205 C.

 Place onions, potatoes, carrot, fennel, and garlic in a
 heavy roasting pan. Toss with olive oil, 1 teaspoon salt,
 and 1/2 teaspoon pepper. In a small bowl, combine coffee,
 cinnamon, cardamom, remaining 1 tablespoon salt, and 1
 teaspoon pepper. Rub all over brisket and nestle brisket
 into vegetables to rest on bottom of pan. Roast until
 vegetables are lightly browned, 45 minutes.

 Cover tightly with foil, lower oven to 300 F/150 C, and
 roast until fork-tender (you should be able to insert a
 roasting fork in the center and twist slightly with little
 resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6
 hours for second cut. As the brisket cooks, check on it
 every 45 minutes, adding 1/4 cup water to the pan if it
 starts to look dry. When the brisket is cooked, remove
 roasting pan from oven, cool to room temperature, and
 refrigerate with the vegetables until fat is solid, 8 to
 24 hours. Transfer brisket to a cutting board and slice
 across the grain. Skim and discard fat in the roasting
 pan. Return brisket slices to the roasting pan with the
 vegetables and cooking juices.

 TO SERVE, preheat oven to 300 F/150 C. Transfer roasting
 pan to oven and heat brisket until liquid is melted and
 brisket and vegetables are just warmed through, 15 to 20
 minutes. Transfer the brisket and vegetables to a serving
 dish, cover with foil, and reserve. Set the roasting pan
 over two burners on the stovetop and simmer the liquid
 over medium heat until thickened, 10 to 15 minutes. Pour
 the thickened pan juices over the brisket and serve.

 Recipe by Michael Solomonov; Zahav

 Epicurious, September 2014

 From: http://www.epicurious.com

 Uncle Dirty Dave's Archives

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