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1
With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic.
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2
Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar.
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3
Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.
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4
When ready to cook, preheat the oven to 350 degrees F.
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5
Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket.
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6
Remove the brisket from the marinade and discard the onion and vinegar.
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7
Dry with paper towels.
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8
Brown the meat well on all sides.
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9
Remove brisket to a platter.
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10
In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned.
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11
Pour in 1/2 cup coffee.
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12
Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits.
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13
Spread the onions and liquid from the skillet in a shallow baking dish.
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14
Place the brisket on the onions.
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15
Season with salt and freshly ground pepper to taste.
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16
Pour in the remaining coffee and water.
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17
Cover tightly with foil and place in oven for 1/2 hour.
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18
Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender.
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19
Slice the brisket thinly against the grain.
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20
Skim the fat from the pan liquid.
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21
Return the meat slices to the pan.
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22
Serve at once or refrigerate for later use.
