Ingredients
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1 (3 lb) flat-cut boneless beef brisket
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1 tbsp canola oil
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1/2 cup brown sugar
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1/2 cup ketchup
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1 cup low-sodium beef broth
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1 cup strongly brewed coffee
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2 tbsp coconut aminos (optional)
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1 cup water
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3 large Vidalia onions, thinly sliced
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1/4 cup chopped parsley, to garnish (optional)
Steps
1
Preheat oven to 325°F. Trim the beef of excess fat and season with salt and pepper. In a large Dutch oven, heat the oil on medium-high. Sear brisket on all sides, 4–5 min. per side, until well browned. Remove Dutch oven from heat.
2
Meanwhile, in a large bowl, combine the brown sugar, ketchup, broth, coffee, coconut aminos, if using, and water. Add the onions and stir until well coated. Pour mixture over seared brisket.
3
Cover Dutch oven and bake 1½ hours. Remove from oven. Carefully flip brisket and bake another 1½–2 hours, until meat is fork-tender. Let rest 30 min. Slice or shred brisket. Serve with onions and garnish with the parsley, if desired.
