Brisket

Ingredients:

4 pound beef brisket
2 tsp. kosher sail
2 tsp. pepper all-purpose flour
2 Tbsp. butter or margarine
2 cups strong brewed coffee
2 cups dry white wine

Instructions:

Trim fat from brisket, and discard; sprinkle brisket evenly with salt and pep, per, and dredge in flour. Melt butter in large skillet over med. 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, bating occasionally with pan juices. Remove brisket, reserving drippings; cut brisket with a sharp knife across the grain into thin slices. Strain drippings using a gravy strainer, discarding fat. Serve hot drippings with brisket. Yields 6 servings. (Leftover gravy may be frozen to serve over rice or potatoes at a later date.)