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1
Cut the brisket into 4 equal pieces.
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2
In a bowl, stir together the paprika, cumin, coriander, and garlic powder to make a rub.
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3
Season the brisket generously with salt and the dry rub, massaging the seasonings into the meat.
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4
Allow the meat to rest until it starts to moisten, about 10 minutes.
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5
Preheat the oven to 350F.
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6
Heat a large saute pan over medium-high heat and, working one at a time, sear each piece of the brisket until it is evenly browned on all sides.
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7
Transfer the brisket to a baking dish with high sides in which the brisket fits snugly in a single layer.
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8
In a bowl, whisk the sugar into the vinegar until it dissolves.
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9
Add the ketchup and espresso and stir to blend.
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10
Pour the liquid over the brisket and add enough water so that the liquid just covers the meat.
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11
Cover the pan with foil and transfer to the oven.
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12
Cook until the meat reaches an internal temperature of 185F, which should take around 3 1/2 hours.
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13
Remove the foil during the last 45 minutes of cooking time.
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14
Remove the brisket from the oven and allow it to cool to room temperature.
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15
Carefully remove the brisket from the pan.
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16
Chill the liquid in the refrigerator until the fat hardens on top.
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17
Scrape off the fat, add the remaining liquid to a saucepan, and bring to a simmer over medium heat.
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18
Simmer until the liquid has thickened and reduced by half, about 30 minutes.
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19
Taste and adjust the flavor, adding more vinegar, sugar, salt, or coffee as needed; you want the sauce to taste earthy, sweet, and sour.
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20
Chop or shred the brisket into small pieces and toss with the sauce.
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21
Brush the potato bread with the butter and toast in the oven.
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22
Pile the brisket between slices of bread and serve.
