• 2 tablespoon(s) instant espresso coffee powder
• 2 tablespoon(s) packed brown sugar
• 1 tablespoon(s) smoked sweet paprika
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground ancho chile
• 1 teaspoon(s) kosher salt
• 2 tablespoon(s) canola oil or bacon drippings
• 1 (5-pound) beef brisket, trimmed, leaving a 1/4-inch layer of fat
• 2 large white onions, halved, sliced
• 6 clove(s) garlic, peeled
• 1 bottle(s) (12-ounce) dark Mexican beer
• 1 can(s) (14 1/2-ounce) fire-roasted diced tomatoes, undrained
• 1 cup(s) chipotle barbecue sauce (or your favorite barbecue sauce)
• 12 Kaiser, brioche, or Portuguese rolls, split
• Coleslaw
Directions:
• Heat oven to 300 degrees F. Mix espresso powder, sugar, paprika, cumin, ancho chile, and salt in a small cup. Set aside spice rub.
• Heat oil or bacon fat in a large, heavy Dutch oven over medium-high heat until shimmering. Add brisket and brown well on all sides, about 6 minutes. Remove brisket to a baking sheet to cool slightly.
• Discard all but 2 tablespoons of the drippings from pot. Add onions and garlic and sauté 4 minutes or until softened. Stir in beer, diced tomatoes (with juices), and barbecue sauce. Turn off heat.
• Meanwhile, rub brisket all over with spice rub. Place brisket, fat side up, into sauce mixture in pot and bring to a boil. Cover pot and place it in the oven. Braise for 4 1/2 hours or until brisket is fork-tender. Let cool completely in sauce. Skim off and discard fat from the surface of the sauce. Remove brisket and puree sauce in pot using a handheld blender (or puree in a blender). Return brisket to sauce in pot and cover. (You can make this up to 2 days ahead and keep it in the fridge.)
• To serve, heat brisket in sauce over low heat for 30 minutes, or until fork-tender. Transfer brisket to a cutting board; trim fat from it, then shred brisket with 2 forks into bite-size pieces. Return shredded beef to sauce in pot and toss until coated. Serve on rolls topped with coleslaw.
Enjoy!
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