Recipe: Brisket with Coffee and Wine

BRISKET WITH COFFEE AND WINE

4 medium onions, sliced
2 large cloves garlic, finely minced
2 Tbsp oil
1 (4 to 5 pound) beef brisket
Salt and pepper, to taste
1/4 tsp ground cumin
1 tsp paprika
1 cup strong coffee
1 cup red wine

Preheat oven to 350 degrees F.

In skillet, saute onions and garlic in oil.

Season meat with salt and pepper. Place 2/3 of onion mixture in bottom of roasting pan with meat. Sprinkle with cumin, paprika and remaining onions. Add coffee and wine.

Cover tightly and roast for 2 1/2 to 3 hours. Cool and slice.

Strain and reheat remaining liquid and use as gravy over meat before reheating brisket.

Makes 8 servings
Source: The Reasoning and the Seasoning of Jewish Cooking by University Women of the University of Judaism, 1994