Side Pannel
Cowboy's Brisket
Ingredients List
- 4 lb First Cut Brisket Of Beef
- 3 Cloves Gralic, Crushed
- 1 c Apple Cider Vinegar
- 1 c Strong Black Coffee
- 1/2 c Water
- 3 Cloves Garlic, Slivered
- 4 Large Onions, Thinly Sliced
- 1 1/2 tb Bacon Fat
- Salt & Pepper, To Taste
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, 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.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
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.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
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