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Ингредиенты
- 1 x brisket of beef
- 3 x cloves of garlic, crushed
- 3 x cloves of garlic, crushed
- 4 lrg onion, sliced into thin rings
- 1 c. apple cider vinegar
- 1 1/2 Tbsp. bacon fat
- 1 c. strong black coffee
- 1/2 c. beef stock
- 1 x salt and pepper
Инструкции
- Preheat oven to 350 degrees Fahrenheit. 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 hrs at room temperature or possibly overnight in the refrigerator, turning several times.
- Heat the bacon fat in a deep, heavy skillet large sufficient to hold the brisket.
- Remove the brisket from the marinade and throw away 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/fry the remaining sliced onions till deeply browned. Pour in 1/2 c. 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 grnd pepper to taste.
- Pour in the remaining coffee and the beef stock. Cover tightly with foil and place in oven for 1/2 hour.
- Turn the oven down to 250 degrees and bake for an additional 2 hrs or possibly till the meat is very tender. Slice the brisket thinly.
- Skim the fat from the pan liquid. Return the meat slices to the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 6 servings | |
| Calories 79 | |
| Calories from Fat 30 | 38% |
| Total Fat 3.36g | 4% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 77mg | 3% |
| Potassium 201mg | 6% |
| Total Carbs 9.65g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.0g | 3% |
| Protein 1.43g | 2% |
