Coffee-Rubbed Beef Brisket is Tasty and Easy to Makeby Larry Cox on Jul. 05, 2012, under Uncategorized
Catch! A Cookbook for Landlubbers by Travis Lofland with Chef Jason Loflund (Thomas Nelson Books, $24.99)
Travis Lofland is a world traveler, offshore powerboat racer, and Bering Sea crab fisherman. He has been featured on the Discovery Channel’s “The Deadliest Catch.” His brother, Jason, trained at Le Cordon Bleu and has managed some of the top restaurants in Alaska and Hawaii. Their new cookbook is a salty collection of recipes and colorful stories.
Whether cooking in a galley or on the back patio, there is something for everyone in this collection. It is divided into nine basic chapters: Boat Meals from the Deadly Seas to Your Deck; Excursion Entrees – Unconventional Meals for On-the-Go Adventures; Soups and Manwiches; Lose-the-Beer Belly Salads; Snag-a-First Date Appetizers; Tuck in Your Shirt, but Don’t Bother with the Tie Entrees; Starches and Sides; Desserts; and Rubs, Sauces, and Dips.
I hooked three recipes to test. Since salads have become my new BFFs this summer, I first made “Cathy’s Coleslaw and Dressing” which was fairly basic and a perfect side for a hot summer day. My second choice was a “Chicken Salad Pickle Sandwich,” which Travis claims he makes with canned chicken but I took the extra step of making it with a cooked fresh chicken breast. The third recipe — and my personal favorite — was a zesty “Coffee-Rubbed Beef Brisket,” which I served up for my 4th of July holiday.
This is a fun cookbook. The recipes are accessible and require a minimum of prep time. Some of the standout recipes (which I haven’t yet tested) are the Chipotle Avocado Brie Melt, Grilled Asparagus with Lime Vinaigrette, Hot Peanut Butter Fudge Topping, and an easy-to-make Mexican Spice which would probably be a perfect taco seasoning.
COFFEE-RUBBED BEEF BRISKET
1 6-8 lb brisket
¼ c smoked paprika
¼ c kau coffee (I used French Market Café du Monde)
¼ c brown sugar
2 Tbs cumin
2 Tbs coriander
3 Tbs salt (sea salt, of course)
2 Tbs black pepper
2 Tbs white pepper
2 Tbs cayenne pepper
2 Tbs dry mustard
½ c balsamic vinegar
¼ c Dijon mustard
2 Tbs salt
Trim the brisket of excess fat.
To make the rub: In a small bowl combine the smoked paprika, coffee, brown sugar, cumin, coriander, salt, black, white, and cayenne peppers, and mustard. Rub the brisket generously with the mixture. Let sit overnight in the refrigerator.
To make the mop sauce: Combine the vinegar, mustard, and salt in a small bowl. Refrigerate.
To cook the brisket, set up your barbecue for indirect grilling. Soak the smoke chips. Smoke the brisket for 2 hours, soaking with the mop sauce when needed, reserving some sauce for topping. After 2 hours, wrap the brisket in foil, and throw it back on the heat. Cook 3 to 4 hours, until the meat has shrunk in the foil. Remove from the heart and let it rest for 15 minutes in the foil. Then remove the foil, slice the beef thin, and top with the remaining mop sauce.