- 1 (4-pound) beef brisket
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- All-purpose flour
- 2 tablespoons butter or margarine
- 2 cups strong-brewed coffee
- 2 cups dry white wine
- 2 cups ketchup
How to Make It
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.