Cowboy Brisket by Peggy Trowbridge

Garlic, coffee, and apple cider vinegar flavor this slow-roasted beef brisket. Plan ahead to marinate overnight before cooking. The brisket may be made in advance and reheated.
Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Ingredients:

4 pounds first cut brisket of beef
3 cloves garlic, slivered
3 cloves garlic, crushed
4 large onions, thinly sliced, divided use
1 cup cider vinegar
1-1/2 Tablespoons bacon grease
1 cup strong black coffee, divided use
Kosher salt and freshly ground black pepper
1/2 cup water
Preparation:

Cut slits all over the brisket with a thin, sharp knife. Push the slivered garlic into the slits.

Place 1/4 of the slivered onions, crushed garlic, and vinegar in a large freezer ziptop bag. Squish to combine. Add the brisket to the bag, seal, and toss to evenly coat the meat. Unseal the bag, squeeze out all the air, reseal, and refrigerate overnight.

Preheat oven to 350 F.

Remove brisket from the marinade, discarding marinade, and pat dry with paper towels. Heat a heavy, deep skillet over medium heat-high heat. When hot, add the bacon grease and swirl to coat the pan. Sear the brisket on both sides until browned, turning only once. Remove to a platter.

Add remaining onions to the same skillet. Saute until nicely browned, then add 1/2 of the coffee. Bring to a boil, scraping up any browned bits. Transfer onions and liquid to a shallow roasting casserole dish and spread evenly over the bottom. Place brisket on top of the onions and season with salt and pepper. Add remaining coffee and water to the pan, cover tightly with foil, and bake for 30 minutes.

Reduce heat to 250 F. and bake an additional 2 hours until very tender.

Slice thinly against the grain. Skim any fat from the liquid in the pan, then return brisket slices to the pan to coat. Serve hot.

The brisket may be made in advance and refrigerated in the pan juices. To reheat, cover with foil, and bake at 350 F. until warmed through.

Yield: 4 to 6 servings