Cowboy's Brisket Recipe

Cowboy's Brisket Recipe Ingredients :

4.00 lb First Cut Brisket Of Beef
3.00 cl Garlic, Crushed
1.00 c Apple Cider Vinegar
1.00 c Strong Black Coffee
0.50 c Water
3.00 cl Garlic, Slivered
4.00 lg Onions, Thinly Sliced
1.50 tb Bacon Fat - or oil
Salt & Pepper, To Taste

Cowboy's Brisket Recipe Instructions :

SOURCE: The "Garlic" Cookbook by Sue Kreitzman.
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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Preparation Time: 0:00

4 : Servings