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Cowboy Brisket


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  • 4 pounds first cut brisket
  • 3 cloves garlic cut into slivers
  • 3 cloves garlic crushed
  • 4 each large onions thinly sliced
  • 1 cup cider vinegar
  • 1 1/2 tablespoons bacon fat
  • 1 cup strong black coffee
  • salt and pepper
  • 1/2 cup water


Servings 6


Step 1

SLIT the meat and insert slices of garlic. Place the meat in a bowl and spread one sliced onion and crushed garlic over the meat. Pour in the vinegar. Marinate 6 hours at room temperature or overnight in the refrigerator. Turn meat several times.

PREHEAT oven to 350.

HEAT bacon fat in a deep heavy skillet large enough to hold the brisket. Remove brisket from marinade and discard the onion and vinegar. Dry with paper towels. Brown the meat on all sides. Remove the brisket to a platter. In the fat, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom to loosen the browned bits.

SPREAD the onions and liquid from the skillet in a shallow baking dish. Place brisket on the onions and season with salt and pepper. Pour other 1/2 cup coffee and water. Cover tightly with foil and place in oven for 30 minutes. Turn oven down to 250 and cook for 2 hours or until tender.


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