Brisket

By the time the meat is cooked, the coffee turns into a rich, brown au jus. Hard to believe how easy it is to turn the toughest cut of meat into a fork-tender delight.

1 whole brisket, fat scored in large diamond pattern
salt, pepper, to taste
granulated garlic

3 Russet potatoes, scrubbed, cut into quarters or eighths
1/2 pound peeled baby carrots
2 large onions, peeled, ends removed

4 cups black decaffeinated coffee

Preheat oven to 300F.
Place the meat in a large roasting pan, fat side up.
Sprinkle roast with salt, pepper and garlic.
Spread the vegetables around the meat.
Pour coffee over vegetables.
Cover tightly with foil.
Place in preheated oven and roast for 3 hours.
Remove foil and continue to roast for another hour or until the meat is fork tender.
Transfer the meat to carving board and tent with foil for 15 minutes.
Slice meat and transfer to serving platter.
Surround meat with vegetables and serve.
Pass au jus in gravy boat at the table.