Title: Cowboy's Brisket
Categories: Garlic Entree Meat
Yield: 4 Servings
| 4 | lb | First Cut Brisket Of Beef |
| 3 | | Cloves Garlic, Slivered |
| 3 | | Cloves Gralic, Crushed |
| 4 | | Large Onions, Thinly Sliced |
| 1 | c | Apple Cider Vinegar |
| 1 1/2 | tb | Bacon Fat |
| 1 | c | Strong Black Coffee |
| | | Salt & 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.