first cut brisket of beef
garlic cloves, slivered
onions, thinly sliced
1With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic.
2Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar.
3Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.
4When ready to cook, prehaeat the oven to 350 degrees.
5Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket.
6Remove the brisket from the marinade and discard the onion in vinegar.
8Brown the meat well on all sides.
9Remove brisket to a platter.
10In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned.
11Pour in 1/2 cup coffee.
12Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits.
13Spread the onions and liquid from the skillet in a shallow baking dish.
14Place the brisket on the onions.
15Season with salt and freshly ground pepper to taste.
16Pour in the remaining coffee and water.
17Cover tightly with foil and place in oven for 1/2 hour.
18Turn the oven down to 250 degrees and bake for an additional 2 hours or until meat is very tender.
19Slice the brisket thinly against the grain.
20Skim the fat from the pan liquid.
21Return the meat slices to the pan.
22Serve at once or refrigerate for later use.