Cowboy’s Brisket

  • Prep Time: 1 hrs
  • Total Time: 4 hrs
  • Servings: 4
  • About This Recipe

    “Adopted from the Recipezaar account on 9/15/2006. Uncertain of original contributor.”

    Ingredients

  • 4lbsfirst cut briskets of beef
  • 3garlic cloves, Slivered
  • 3garlic cloves, Crushed
  • 4largeonions, Thinly Sliced
  • 1cupapple cider vinegar
  • 1 1/2 tablespoonsbacon fat
  • 1cupstrong black coffee
  • salt & pepper
  • 1/2 cupwater
  • 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 hours at room temperature or overnight in the refrigerator, turning several times.
  • When ready to cook, preheat 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 and 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.
  • Reviews

  • “This was pretty good. I’ve been looking for a brisket recipe that didn’t use a tomato based sauce. Thanks for posting!”

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