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Cowboy's Brisket

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      Title: COWBOY'S BRISKET
 Categories: Garlic, Main dish, Meats
      Yield: 4 Servings
 
      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 tb Bacon Fat
      1 c  Strong Black Coffee
      1 x  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.
 
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