1 (first cut) beef brisket or other roast appropriate for moist cooking
Garlic cloves
Sliced onions
Vinegar
2 to 3 c. brewed coffee
Water
2 tbsp. corn starch mixed with 1/4 c. water

The day before: Cut slices into roast. Put garlic cloves and onion slices into slices. Cover with vinegar and refrigerate.

The next day: Brown roast in oil in Dutch oven. Add several cups of coffee and water. Simmer for several hours until tender. Remove from pot and slices. Remove and discard garlic and onions. Strain gravy and thicken with cornstarch dissolved in water.

Note: Good served with mashed potatoes!