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1
In a medium kettle, heat 1/4 cup of the oil over medium heat.
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2
Add the onion and cook, stirring, until soft and golden brown, about 7 minutes.
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3
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
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4
Stir in the red pepper.
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5
Add the tomato paste and cook, stirring frequently, about 1 minute.
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6
Stir in the brown sugar.
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7
Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer.
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8
Simmer 10 minutes.
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9
Set aside to cool.
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10
Working in small batches, transfer the tomato-coffee mixture to a blender and puree.
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11
Season with salt and pepper to taste.
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12
Set aside.
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13
Preheat the oven to 275 degrees.
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14
Season the brisket with salt and pepper.
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15
In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil.
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16
Brown the brisket on both sides.
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17
Drain off the oil, leaving the brisket in the Dutch oven.
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18
Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture.
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19
Cover the Dutch oven and place it in the oven.
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20
Bake for 3 hours, basting frequently.
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21
Remove the lid and bake uncovered until the brisket is glazed and very tender, about an hour and a half more.
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22
Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain.
