Cowboy's Brisket

Title:
Cowboy's Brisket

Yield:
4 Servings

Categories:
Garlic,
Main
Dishes,
Meats




Ingredients:





     4 lb First Cut Brisket Of Beef


     3    Cloves Gralic, Crushed


     1 c  Apple Cider Vinegar


     1 c  Strong Black Coffee


   1/2 c  Water


     3    Cloves Garlic, Slivered


     4    Large Onions, Thinly Sliced


 1 1/2 tb Bacon Fat


          Salt & Pepper, To Taste






 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.


 


 From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip