Cowboy's Brisket

Cowboy's Brisket Recipe

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4 lb
first cut brisket of beef
garlic cloves, slivered
garlic cloves, crushed
4 large
onions, thinly sliced
1 c
apple cider vinegar
1.5 Tbsp
bacon fat
1 c
strong brewed coffee
salt and pepper to taste
1/2 c

How to Make Cowboy's Brisket


  • 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.
  • 7Dry with paper towels.
  • 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.

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About Cowboy's Brisket

Course/Dish: Beef
Other Tag: Quick & Easy