Hungarian Blazing Brisket

Wrap the brisket in a thick layer of crispy bacon slices, securing it tightly to ensure even coverage. Place the wrapped brisket in a large glass baking dish, making sure it's fully submerged. In a separate bowl, mix together the strong coffee and salt until well combined. Pour the coffee mixture over the brisket, cover it with a lid or plastic wrap, and refrigerate overnight to allow the flavors to meld.

In a small saucepan over low heat, combine the melted butter and minced garlic. Gently stir occasionally until the butter has melted and turned a golden brown color, releasing its rich aroma. Spread a thin layer of shortening onto the inside of a roasting pan, making sure to cover every surface. Place the wrapped brisket in the pan with one cup of the coffee marinade, ensuring it's fully coated. Lay slices of fatback over the roast to add extra flavor and texture. Arrange sweet potatoes around the perimeter of the roasting pan, creating a delicious accompaniment to the main dish. Pour the garlic butter over the roast and potatoes, making sure everything is well coated.

Allow the brisket to rest for 1 hour before preheating the oven. Set the oven temperature to 325 degrees F (165 degrees C), making sure it's at the correct temperature. Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. Check the internal temperature of the roast using a meat thermometer, ensuring it reaches at least 145 degrees F (62 degrees C). Once the roast is cooked, let it stand for 10 minutes before slicing.

While you wait for the roast to finish cooking, combine the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, stirring occasionally until the mixture is smooth and well combined. Pour the horseradish oil into a small bowl, creating a delicious dipping sauce for the finished brisket.