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Ingredients
- 4 lb First Cut Brisket Of Beef
- 3 x Cloves Garlic, Slivered
- 3 x Cloves Gralic, Crushed
- 4 x Large Onions, Thinly Sliced
- 1 c. Apple Cider Vinegar
- 1 1/2 tsp Bacon Fat
- 1 c. Strong Black Coffee
- 1 x Salt & Pepper, To Taste
- 1/2 c. Water
Directions
- 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 hrs at room temperature or possibly 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 sufficient to hold the brisket. Remove the brisket from the marinade and throw away 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/fry the remaining sliced onions till deeply browned. Pour in 1/2 c. 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 grnd 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 hrs or possibly till 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 possibly chill for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 16 | 19% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 14mg | 1% |
| Potassium 278mg | 8% |
| Total Carbs 13.81g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.98g | 4% |
| Protein 1.68g | 3% |
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