This recipe, shared by our friends at Glen Lyon Coffee Roasters and crafted by the brilliant chef Harris McNeill, showcases their rich Red Stag Espresso for a truly flavourful experience. The brisket is slow-cooked to tender perfection and finished on the grill with a sweet, aromatic coffee glaze. This dish boasts layers of savoury, smoky, and subtly sweet flavours.
Serves 8-10
Prep time: 24 hours
Cooking time: 10-14 hours, plus resting
Ingredients:
- 200g ground Glen Lyon's Red Stag Espresso
- 5kg point end brisket (ask your butcher to trim it)
- 2 bottles of quality red wine
- 1 litre beef stock
- 4 tbsp honey
- 500g Glen Lyon's Signature Red Stag Espresso Beans
- 100g Blackthorn Salt
- 200g coarse ground pepper
Method:
- Liberally sprinkle the salt, pepper, and ground Red Stag espresso all over the brisket, ensuring every nook and cranny is coated. The salt not only enhances flavour but also breaks down protein fibres for a juicier meat.
- Place the brisket on a tray and leave it uncovered in the fridge for up to 24 hours.
- Preheat oven to 130°C.
- Transfer the brisket to a tray large enough to contain it and all the liquid. Then pour in the wine and beef stock.
- Cook for 6 hours, or until the internal temperature reaches around 90°C.
- Strain the cooking liquid into a saucepan, then add honey and the whole Glen Lyon coffee beans. Reduce this mixture to a thick glaze.
- Light your barbecue and wait until the coals are grey and there are no flames, aiming to maintain a temperature of 130°C.
- Place the brisket onto a smoking rack and brush generously with the honey-coffee glaze, keeping the coffee beans in.
- Place the brisket on the barbecue. Set a timer for 30 minutes, glazing again each time it goes off, for a total of 3 hours (make sure you reserve some glaze for serving). Add more coals as needed to maintain the heat.
- Once done, wrap the barbecued brisket in baking parchment or butcher's paper, then again in tin foil.
- Place in an empty cool box to retain the heat. Rest the meat for 3-6 hours. This step is crucial for achieving tender, flavourful brisket. The end result will be well worth the wait!
- After resting, unwrap the brisket and heat the remaining glaze. Brush the brisket one last time with the glaze. Slice across the grain to enhance tenderness.
- Serve with corn on the cob, broccoli, and brioche rolls. Enjoy!
Want to find out more about Glen Lyon Coffee Roasters? Then head over to our podcast episode!
