Cowboy Brisket


4 pounds beef brisket, preferably first cut
3 cloves garlic, slivered
3 cloves garlic, minced
4 large yellow onions, thinly sliced, divided
1 1/2 tablespoons bacon drippings
1 cup espresso or strong black coffee, divided
Sea salt and freshly ground black pepper
1/2 cup water


Make small slits with a sharp knife all over the top of the brisket and fill with the slivered garlic pieces.
Place the meat in a shallow dish, such as a lasagna pan, spread the minced garlic and the slices of one onion over the meat, then pour the vinegar over the top. Cover with plastic wrap and marinate in the refrigerator 6-8 hours, turning several times.
In a large skillet over medium-high flame, heat bacon drippings. Remove the brisket from the marinade and discard the onion and vinegar. Pat dry with paper towels. Place brisket in the skillet and brown well on each side. Remove and set aside; reserve bacon drippings.
To the skillet, sauté the remaining onions until deeply browned (add more bacon grease if necessary). Pour in 1/2 cup coffee and bring to a boil to deglaze the pan (scrape the bottom of pan to remove the browned bits).
Pour the onion coffee mixture into a large shallow baking dish. Place brisket on top of the onions and sprinkle liberally with salt and freshly ground pepper. Pour in the remaining coffee and water. Cover tightly with aluminum foil and place in oven.
Roast at 350°F for 30 minutes. Reduce oven temperature to 250°F and roast for an additional 4 hours or until meat is very tender.
Allow brisket to rest for about 20 minutes before slicing, then slice thinly across the grain.
Skim fat from the pan liquid, and place meat slices back in the pan so they can further soak up the juices.


8 servings


Tuesday, May 24, 2011 - 3:24pm


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