Prep Time:	30 min.
Cook Time:	4 1/2 hrs.

Ingredients:

• 3/4 cup vegetable oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 1/2 to 1 tsp crushed red pepper flakes
• 1 tbsp tomato paste
• 7 tbsp light brown sugar
• 5 cups coffee (mild, or use 2 1/2 cups coffee and 2 1/2 cups water)
• 1/2 cup apple cider vinegar
• 1 28 oz can peeled, chopped tomatoes
• salt and pepper
• 1 4 to 5 lb brisket

1. In a medium soup pot, heat 1/4 cup oil over medium heat. Add the onion and cook until soft and golden brown, about 7 mins. Add garlic, and cook, stirring, until fragrant—about 30 secs. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, for about a minute. Stir in the brown sugar, vinegar, coffee, and tomatoes. Bring to a boil, lower to a simmer, and simmer 10 mins. Set aside to cool.
2. Preheat oven to 275F. Once sauce is cool, puree the sauce in batches in a blender or food processor until smooth. Bring sauce to a boil in the soup pot.
3. Season the brisket with salt and pepper. If you have a large enough dutch oven, heat the remaining oil in it and brown the brisket on all sides. Pour off the remaining oil and fat. Turn the brisket fat side up and cover with the boiling sauce. Cover the pan tightly and place it in the oven. Bake for 3 hrs, basting frequently.
4. After 3 hrs remove the cover and continue to cook until the brisket is glazed and very tender, about another 1 1/2 hrs. Remove from the pan and set aside to rest, covered with foil, for 10 mins. Slice thinly across the grain.

Notes:

1. The whole thing can be done in one large dutch oven (e.g., Le Creuset).