I started to marinade the Easter Sunday brisket and thought I read where some used brewed coffee to marinade their meat. Anyone have and advice, thoughts questions or concerns? Thank you
Here is a link to a couple of coffee marinades
I use coffee in lots of things and it seems to have very different outcomes depending on what else is in there; very complex substance. I suggest you boldly try lots of recipes that involve it. The only specific suggestion I have is to substitute about 20% of a beef stock with freshly-brewed plain black coffee for something like beef stew.