Use Cabernet, Dark Zinfandel or Merlot for the wine sauce.
- 1 5 pound beef brisket
- 1 cup 14 ounce can low sodium beef broth
- 1 red wine
- 3 bay leaves
- 5 cloves fresh garlic
- 1 medium size onion cut into quarters
- 1 tablespoon large onion sliced
- 1 teaspoon Hungarian Paprika
- 1 tablespoon hickory smoked salt
- 2 teaspoons brown sugar
- 1 tablespoon cracked black pepper
- 2 coffee beans or ground coffee
- 1 12 count package pretzel rolls
Preheat oven to 300 degrees.
In a spice grinder; grind the coffee beans, Hungarian paprika, pepper and salt. Stir in the brown sugar and set aside. If not grinding the coffee beans, stir ground coffee, paprika, salt, pepper and sugar together in a small bowl.
Slice the large onion and set aside.
Trim any excess fat from the brisket leaving the fat cap on one side.
In a large Dutch oven place the brisket fat side up and pour in the broth and wine; add the bay leaves, garlic cloves and onion quarters around the sides of the brisket.
Sprinkle the seasoning over the brisket; cover and bake for 3 ½ to 4 hours or till fork tender. Remove from oven and let rest for 10-12 minutes.
While meat rests; sauté the sliced onions in a drizzle of olive oil for 3-4 minutes over medium heat. When onions become tender, add ¼ cup of broth from the brisket to the sauté pan. Reduce heat to simmer. Skim any excess fat from the broth; pour into a gravy bowl. Serve the sliced brisket on rolls topped with onions and broth for dipping.
Serves 6 to 8.