Coffee Recipes

Coffee Drink Recipes, Alcohol Coffee Recipes, Coffee Dessert Recipes, Cooking with Coffee

Coffee Drink Recipes

Coffee Shake

1 teaspoon instant coffee granules 3/4 cup milk 1 teaspoon vanilla extract 2 teaspoons white sugar, or to taste 6 ice cubes 2 teaspoons chocolate syrup (optional) Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth. … [Read More...] about Coffee Shake

Greek Frappe

Below you can find the recipe for the Greek Frappe. It is the most popular coffee in Greece for the last 30 years. This recipe makes enough for one serving. 1 1/2 tsp instant coffee (Nescafe Original red label is the most popular brand) 1 1/2 cups cold water Sugar Milk Ice cubes In … [Read More...] about Greek Frappe

Creole Coffee

Ingredients 1 cup brewed coffee with chicory added 1 tbs. molasses 1 tbs half and half Directions 1. Brew fresh chicory flavored coffee. You can often find coffee infused already with the chicory flavor in store. If not, simply grind up some chicory in with your coffee. 2. Pour … [Read More...] about Creole Coffee

Thanksgiving Coffee

Ingredients 1 Cup coffee 4 Tsp Ground Cinnamon 2 Tsp Ground Ginger 1 Tsp Allspice 1 Tsp Nutmeg 8 cups of water Cool whip Instructions Mix the ground cinnamon, ground ginger, allspice and nutmeg Place in the coffee filter Add the ground coffee on top of the spice mixture Brew … [Read More...] about Thanksgiving Coffee

Creamy Iced Coffee

Servings: 4 Ingredients 4 cups fresh brewed coffee 1/2 teaspoon vanilla extract (optional) 1/4 cup white sugar 1/4 cup boiling water 3 cups crushed ice 1/2 cup cream Refrigerate coffee until cool, about 30 minutes. Chill four glasses, if desired. Stir vanilla extract and sugar in … [Read More...] about Creamy Iced Coffee

You are here: Home / Coffee Cooking Recipes / Cooking with Coffee / Braised Brisket

Braised Brisket

by

Ingredients

  • 1 5-pound beef brisket, halved
  • 2 tbss kosher salt
  • 1 dried ancho chile
  • 1 cup all-purpose flour
  • 4 tbs olive oil, divided
  • 2 cups hot coffee
  • 2 cups tomato juice
  • 10 garlic cloves
  • 1/2 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup fresh lime juice
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • Chopped flat-leaf parsley
  • Finely grated lemon zest
Directions:
1. Preheat oven to 300.
2. Season the brisket with salt and let rest for 1 hour.
3. Place chile in small bowl and cover with hot water. Let sit to soften for 30 minutes. Drain and reserve soaking liquid. Stem, seed, and mince the chile.
4. Flour a 13 x 9 x 2 baking pan.
5. Heat 2 tbs oil in skillet over medium heat. After heated place 1 piece of brisket and fry until golden brown. Place flat side up in roasting pan. Repeat with second piece.
6. Add garlic to pan and stir to brown. Then add coffee and remaining ingredients, including chile coaking water. Bring to boil and then cover pan with foil.
7. Braise brisket until tender – 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight.
8. Discard fat from surface of brisket. Slice thinly. Return to roasting pan and set burners to medium heat. Cover and simmer until heated through. Transfer to platter. Sprinkle parsley and lemon zest over brisket.
9. Pour pan juices into serving pitcher for pouring over brisket.
10. Enjoy!