Total Preparation time: about 3 hours
Preheat oven to 325°
- 5 lb. flat-cut fresh beef brisket, trimmed
- 2 T. Vegetable Oil
- Cracked pepper, coarse salt to taste
- 1 3/4 Cups Chicken Broth
- 1/4 Cup Ketchup
- 2 T. Worcestershire Sauce
- 2 T. Dark Brown Sugar, firmly packed
- 2 t. instant coffee granules
Add oil to large, heavy oven-proof skillet over medium-high heat. Sprinkle brisket with salt and pepper. Add to pot, fat side down. Cook until brown, about 6 minutes per side.
Whisk together broth, ketchup, Worcestershire Sauce, sugar, and coffee. Pour over brisket.
Bring liquid to a gentil simmer before baking. Adjust heat as necessary to maintain a gentle simmer (barely bubbling).
Add additional broth in small amounts to the pan if necessary to keep the liquid to cover about three-fourths of the brisket–some meat should poke above the surface of the braising liquid.
Cook about 2 1/2 hours, or until the meat is tender enough to cut with a fork and pulls easily apart.
Transfer the meat to a plate. Let the liquid cool, and skim off any fat. Bring the liquid to a simmer and reduce to a syrup consistnecy. Return the meat to the pan and reheat to serve.