This outstanding brisket recipe was passed down by Julie Benson's grandmother.
Trim fat from brisket, and discard; sprinkle brisket evenly with salt and pepper, and dredge in flour.
Melt butter in a large skillet over medium-high heat; add brisket to butter, and brown on both sides. Transfer to a roasting pan.
Whisk together coffee, wine, and ketchup; pour over brisket.
Bake, covered, at 350° for 4 hours or until tender, basting occasionally with pan juices. Remove brisket, reserving drippings; cut brisket with a sharp knife across grain into thin slices.
Strain drippings using a gravy strainer, discarding fat. Serve hot drippings with brisket.
Note: Leftover gravy may be frozen to serve over rice or potatoes at a later date.
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