Braised Brisket

• 1 5-pound beef brisket, preferably flat-cut, halved crosswise
• 2 tablespoons kosher salt
• 1 dried ancho chile
• 1 cup all-purpose flour
• 4 tablespoons olive oil, divided
• 10 garlic cloves
• 2 cups hot coffee
• 2 cups tomato juice
• 1/2 cup dry red wine
• 1/4 cup balsamic vinegar
• 1/4 cup fresh lime juice
• 1/4 cup reduced-sodium soy sauce
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• Chopped flat-leaf parsley
• Finely grated lemon zest

1. Preheat oven to 300u0b0. Season brisket with salt; let sit at room temperature for 1 hour.
2. Meanwhile, place ancho chile in a small bowl. Cover with hot water; let stand to soften, about 30 minutes. Drain, reserving soaking liquid. Stem, seed, and mince chile.
3. Place flour in a 13x9x2-inch baking dish. Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil begins to smoke, dredge 1 piece of brisket in flour; shake off excess. Add to skillet and cook until deep golden brown, about 4 minutes per side. Place fat side up in a large deep roasting pan. Repeat with remaining 2 tablespoons oil and brisket.
4. Reduce heat to medium. Add garlic; stir until beginning to brown, about 3 minutes. Add coffee, next 9 ingredients, and minced chile with soaking liquid to skillet; increase heat and bring to a boil. Pour over brisket in pan. Cover pan tightly with foil.
5. Braise brisket until tender, about 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight. DO AHEAD Brisket can be made 3 days ahead. Keep chilled.
6. Discard fat from surface of braising liquid. Transfer brisket to a cutting board and thinly slice against the grain. Return brisket to roasting pan. Set pan over 2 burners at medium heat. Cover; simmer until heated through. Transfer brisket to a platter. Sprinkle parsley and lemon zest over. Pour pan juices into a pitcher and serve alongside.

beef brisket, kosher salt, ancho chile, garlic, hot coffee, tomato juice, dry red wine, balsamic vinegar, lime juice, soy sauce, freshly ground black pepper, garlic, onion powder, worcestershire sauce, flatleaf parsley, lemon zest

Taken from www.epicurious.com/recipes/member/views/braised-brisket-51277791 (may not work)