Cowboy’s Brisket

Servings: 4
Ingredients:

4 lb First Cut Brisket Of Beef
3 ea Cloves Garlic, Slivered
3 ea Cloves Gralic, Crushed
4 ea Large Onions, Thinly Sliced
1 c  Apple Cider Vinegar
1 1/2 T  Bacon Fat
1 c  Strong Black Coffee
1 x  Salt and Pepper, To Taste
1/2 c  Water

With a long thin, sharp knife, make slits in the meat
and insert the slivers of garlic. Place the meat in a
bowl, spread 1 sliced onion and the crushed garlic
over the meat, and pour in the vinegar. Marinate for
6 hours at room temperature or overnight in the
refrigerator, turning several times. When ready to
cook, prehaeat the oven to 350 degrees F. Heat the
bacon fat in a deep, heavy skillet large enough to
hold the brisket. Remove the brisket from the
marinade and discard the onion nd vinegar. Dry with
paper towels. Brown the meat well on all sides.
Remove brisket to a platter. In the fat remaining in
the skillet, saute the remaining sliced onions until
deeply browned. Pour in 1/2 cup coffee. Bring to a
boil, stirring and scraping the bottom of the skillet
to loosen the browned bits. Spread the onions and
liquid from the skillet in a shallow baking dish.
Place the brisket on the onions. Season with salt
and freshly ground pepper to taste. Pour in the
remaining coffee and water. Cover tightly with foil
and place in oven for 1/2 hour. Turn the oven down to
250 degrees F. and bake for an additional 2 hours or
until meat is very tender. Slice the brisket thinly
against the grain. Skim the fat from the pan liquid.
Return the meat slices to the pan. Serve at once or
refrigerate for later use.

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