---------- Recipe via Meal-Master (tm) v8.01
       Title: Cowboy’s Brisket
  Categories: Garlic, Beef
       Yield: 4 servings
       4 lb First Cut Brisket Of Beef       1 1/2 tb Bacon Fat
       3 ea Cloves Garlic, Slivered             1 c  Strong Black Coffee
       3 ea Cloves Gralic, Crushed              1 x  Salt & Pepper, To Taste
       4 ea Large Onions, Thinly Sliced       1/2 c  Water
       1 c  Apple Cider Vinegar            
   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.