Shelly's Recipe

COWBOY BRISKET

Category: Brisket/Cornbeef

4 lbs first cut brisket beet
3 clove garlic, slivered
3 clove garlic, crushed
4 large onions, thinly sliced
1 cup apple cider vinegar
1 1/2 tbsp bacon drippings
1 cup strong black coffee
Salt and pepper, to taste
1/2 cup water

Preheat oven to 350. With a thin sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a dish, spread crushed garlic and 1 sliced onion over meat, and pour on the vinegar. Marinate for 6 hours a room temperature or overnight in the refrigerator, turning several times.

Heat bacon drippings in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion and vinegar. Dry with paper towels.

Brown the meat well on each side. Remove the brisket to a platter. In the fat remaining gin the skillet, saute 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 pepper, to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in the oven for 30 minutes.

Reduce oven temperature to 250 and bake for an additional 2 hours or until the meat is very tender. Slice the brisket against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once.