Ingredients
- 2 teaspoons salt (optional)
- 1 tablespoon black pepper
- 2 teaspoons cayenne
- 4 cloves fresh garlic, crushed
- 1 (3- to 4-pound, 2 kg) brisket, untrimmed
- 1 yellow or white onion, sliced
- ¼ cup (60 ml) tamari or coconut aminos
- 1 tablespoon Worcestershire sauce, optional
- 2 tablespoons liquid smoke
- 2 tablespoons brewed espresso or dark coffee
- ¼ cup (60 ml) apple cider vinegar
- 1 cup (250 ml) beef stock
- 3 fresh jalapeños, sliced
How to Make It
- Preheat oven to 250°F (125°C).
- Mix together the salt, black pepper, cayenne, and crushed garlic, and rub all over your brisket. Allow the brisket sit out and come to room temperature.
- In your large roasting pan or a Pyrex 9 inch x 13 inch (23 cm x 33 cm) pan, add in your onions, coconut aminos (or tamari), Worcestershire sauce, the liquid smoke, espresso, apple cider vinegar, beef stock, and some of the jalapeños.
- Set the brisket on top of the onions and jalapeños with the fat side up. Set your remaining jalapeños on top of the brisket.
- Cover the pan tightly with aluminum foil and let bake for at least 4 hours.
- Remove the brisket from the pan, and it should almost fall apart when you touch it. Let it rest outside the pan for at least 20 minutes.
- When ready to serve, trim the fat from the top, and slice very thin against the grain.
