brisket braised in coffee
From
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
Cookbook
Page 142
Course: Main Courses
Reviews
1 reviews,
average rating 3.0 / 5
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A nice, hearty sauce, somewhere between goulash and curry.
It was quite sharp, even though I had reduced the amount of chili already. Adding a bit of yogurt remedied that, but of course it changed the flavor as well. I also thought the sauce was very thin (next time stew uncovered? Use less coffee?) and the coffee flavor was a bit too subtle for me (Use stronger coffee?).