Coffee & Sorghum Braised Beef Brisket with Smoked Sweet Potato Purée

Instructions

1. 1

   Preheat your oven to 325°F. Pat 3.5 lbs beef brisket (flat or point) dry with paper towels. Rub evenly with 1 tbsp kosher salt, 1 tbsp coarsely ground black pepper, and 2 tsp smoked paprika. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add the brisket and sear until deeply browned on both sides, about 6 minutes per side. Transfer brisket to a plate.

   15 min

   Tip: Don't rush the sear—that dark crust creates the backbone of your braising gravy.

2. 2

   In the same Dutch oven, reduce heat to medium and add 1 large yellow onion, 2 medium carrots, and 6 cloves garlic. Sauté for 4 minutes until softened. Pour in 1 cup strongly brewed dark coffee, scraping up all the caramelized browned bits from the bottom. Stir in 0.33 cup sorghum syrup, 2 tbsp Worcestershire sauce, 1 tbsp fish sauce, 2 cups beef bone broth, and 4 sprigs fresh thyme.

   10 min

   Tip: The fish sauce doesn't make it taste like seafood; it adds a savory depth that highlights the rich beef.

3. 3

   Return the brisket and any accumulated juices back into the Dutch oven. Liquid should come halfway up the sides of the meat. Cover tightly with a heavy lid and transfer to the oven. Braise for 3 hours, turning the meat once halfway through, until completely tender.

   180 min

   Tip: Check at the 2-hour mark to ensure the liquid hasn't evaporated too quickly. Add a splash of broth if needed.

4. 4

   While the brisket braises, prick 3 lbs sweet potatoes all over with a fork and place them on a foil-lined baking sheet. Place them in the same 325°F oven alongside the braising pot and roast for 45 to 50 minutes until completely soft when pierced with a knife.

   45 min

   Tip: Roasting the sweet potatoes in their skins caramelizes their natural sugars.

5. 5

   In a small saucepan over medium heat, combine 0.33 cup apple cider vinegar, 1 tbsp granulated sugar, and 0.5 tsp kosher salt. Bring to a simmer, then add 2 tbsp yellow mustard seeds and 2 medium shallots. Simmer for 5 minutes, then remove from heat and let cool.

   10 min

   Tip: These quick-pickled seeds pop in your mouth and cut right through the richness of the brisket.

6. 6

   Remove sweet potatoes from the oven, let cool slightly, then scoop the flesh into a large bowl. Add 4 tbsp unsalted butter, 0.25 cup heavy cream, 1 tsp smoked paprika, 0.25 tsp ground nutmeg, and 0.25 tsp kosher salt. Mash until completely smooth and velvety.

   15 min

   Tip: Pass through a fine mesh strainer or potato ricer if you want an extra silky fine-dining texture.

7. 7

   Remove Dutch oven from the oven. Transfer brisket to a cutting board and tent with foil. Strain the braising liquid into a saucepan, discarding solids, and simmer over medium heat for 10 minutes to reduce into a rich gravy. Slice the brisket across the grain into thick slabs.

   15 min

   Tip: Always slice across the grain so the brisket fibers stay tender.

8. 8

   Spoon a generous pool of warm smoked sweet potato purée onto each plate. Lay thick slices of braised brisket on top, spoon over the dark coffee-sorghum reduction gravy, and crown with the pickled mustard seed relish.

   5 min

   Tip: Serve with fresh biscuits or crusty bread to catch every drop of the gravy.