You need to start a day ahead for this super tasty braise.
Serves 4-6
• 2 kg beef brisket
• 3 cloves garlic, slivered
• 3 cloves garlic, crushed
• 1 medium onion, finely sliced
• 1 cup cider vinegar
• 2 tbsp olive oil
• 3 more medium onions, finely sliced
• 1 cup of strong espresso coffee
• ½ cup of water
• salt + pepper
1. With a sharp knife, cut some slits in the meat and push slivered garlic into these slits Place the meat in a freezer bag and add the crushed garlic, onions and vinegar. Seal the bag, swish the marinade around until it coats the meat. Leave in the fridge overnight.
2. To cook: remove the brisket from the marinade and pat dry with paper towels Discard the marinade. Preheat the oven to 180C.