Name: Turkish Coffee-Rubbed Brisket
Cook time: 15 Minutes
Total time: 5 1/4 Hours
Yield: Makes 4 to 6 servings
Ingredients: 2 onions, peeled and quartered; 2 large potatoes, scrubbed and cut into 1-inch-thick wedges; 1 large carrot, peeled and cut into 2-inch pieces; 1 fennel bulb, cut into 1 1/2-inch-thick wedges; 1 garlic head, unpeeled, sliced in half crosswise; 2 tablespoons extra-virgin olive oil; 1 tablespoon plus 1 teaspoon kosher salt, divided; 1 1/2 teaspoons freshly ground black pepper, divided; 1 tablespoon finely ground Turkish coffee or espresso; 1 tablespoon smoked cinnamon (available from www.laboiteny.com) or regular cinnamon; 1 teaspoon ground cardamom; One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut); Heavy, large roasting pan

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Turkish Coffee-Rubbed BrisketLinda Pugliese, food styling by Anna Hampton

Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege.

Recipe notes

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