4 pounds beef brisket
3 garlic cloves, slivered
3 garlic cloves, crushed
1-cup apple cider vinegar
10 oz.
2 medium onions, sliced thin
1-cup strong brew coffee
2 Tablespoons tomato paste
¼ teaspoon cayenne pepper
½ cup grade B maple syrup
1 tablespoon sea salt
½ teaspoon black pepper
2 teaspoons dried oregano
20 rolls or small buns
Prepare brisket by cutting small slits all over the brisket. Insert garlic slivers into the cuts in the brisket. Pour cider vinegar over the brisket and rub it with crushed garlic.
Cover and refrigerate for at least 6 hours.
Preheat oven to 350 degrees.
Add bacon to a preheated cast iron pan with a tight fitting lid and cook at med/low heat until bacon is crisp. Remove the bacon but leave the fat in the pan.
Heat the skillet with the bacon fat to med/high heat. Once hot, pat the brisket dry with a paper towel. Add the brisket to the pan and brown both sides (approximately 3 minutes on each side)
Remove brisket and set aside.
Decrease the heat to medium and add the onions and cook until deep brown.
Return brisket to the pan.
Combine coffee, tomato paste, cayenne, maple syrup, salt, pepper and oregano and pour over the brisket. Cover the pan and bake for 30 minutes.
Decrease the heat to 250 degrees and cook for an additional 3 ½ -4 hours until meat is tender.
Let rest for 20 minutes, carve and garnish with crisp bacon. Make sliders and save sauce on the side to dip! Yum.
