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4 pounds first cut brisket beef
3 cloves garlic, slivered
3 cloves garlic, crushed
4 large onions, thinly sliced
1 cup apple cider vinegar
1 1/2 tablespoon bacon fat
1 cup strong black coffee
1 per serving salt & pepper, to taste
1/2 cup water

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


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