Ingredients
- 10 rolls
- 2 bay leaves
- 1 onion (sliced)
- 1,800 gr beef brisket trimmed
- 240 ml catsup
- 30 ml worcestershire sauce
- 18 gr brown sugar
- 10 gr instant coffee granules
Place brisket in a Dutch oven. Add onion, bay leaves, half teaspoon salt, quarter teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce heat and simmer, covered, for 3.5 hours or until tender. Drain, discarding cooking liquid. Place brisket and onion in a 2 litre rectangular baking dish.
For suace, stir together catsup, Worcestershire sauce, brown sugar, coffee granules and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a 350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or rolls. Place remaining sauce in a gravy boat for people to help themselves! Makes 8 to 10.
Serve with "Salad Ole w/Chili Vinaigrette."
