In a large Dutch oven heat oil over medium-high heat. Carefully add beef brisket and brown the meat on all sides.
In a large bowl combine the soy sauce, coffee, ketchup, chili sauce, honey, beef broth and garlic.
Mix the ingredients to combine and then carefully pour the mixture over the brisket in the Dutch oven.
Bring the meat and liquid to a boil. Reduce heat to low and cover the Dutch oven. Simmer the beef brisket in the liquid over low heat on stove top or in the oven at 300*F for 3 to 4 hours, or until tender.
When cooked, remove the beef brisket from the liquid to a cutting board or large platter.
Allow the beef brisket to cool for approximately 5 to 10 minutes and then cut the beef brisket across the grain into medium-thin slices.
Once you have removed the brisket from the liquid, if the remaining liquid is not quite thick, we recommend reducing it down and serving it as gravy on the side.
If you don't have a Dutch oven, use the largest, heaviest bottomed pan that you have.
If you have an electric roaster such as a Nesco Roaster, use that instead of Dutch oven. Set temperature at 350*F to brown the meat and add the liquid. Once the liquid has come to a boil, reduce heat to 275*F and cook 3 to 4 hours, or until beef brisket is tender.
This savory Hanukkah or Sunday beef brisket recipe can be made ahead of time, sliced, refrigerated or frozen and then reheated just before serving.