Step 1

With a sharp knife, cut some slits in the meat and push slivered garlic into these slits

Step 2

Place the meat in a freezer bag and add the crushed garlic, onions and vinegar.

Step 3

Seal the bag, swish the marinade around until it coats the meat. Leave in the fridge overnight.

Step 4

To cook: remove the brisket from the marinade and pat dry with paper towels

Step 5

Discard the marinade. Preheat the oven to 180 degC.

Step 6

Heat the oil in a solid frying pan and seal one side of the brisket until brown, then turn and brown the other.

Step 7

Remove the meat to a platter and set aside.

Step 8

Add the onions to the pan and cook till just brown then add half the coffee.

Step 9

Bring to the boil, scraping up all the pan bits into the liquid.

Step 10

Transfer the mix into a roasting dish and set the browned brisket on top.

Step 11

Season well with salt and pepper, add the remaining coffee and the water. Cover with tinfoil.

Step 12

Bake for 30 minutes in the preheated oven.

Step 13

Reduce the heat to 120 degC and cook for a further three hours until the meat is very tender.

Step 14

To serve: Carefully slice the meat across the grain and return it to the sauce to coat all the pieces.

Step 15

You can refrigerate the dish and reheat by covering with foil and cooking in a medium oven until it has has warmed through.