Wash and dry brisket. Mix classic soy sauce "Kikkoman" with sugar and balsamic vinegar until the sugar is dissolved. Pour coffee and stir to dissolve.

The brisket liberally on all sides with half of the mixture, rubbing it into the meat. Put in a baking dish. Sprinkle bacon on top with flakes of hot pepper to taste and remove to marinate for 3-4 hours.

Cover the form with foil and place in a preheated 160 degree oven. Bake the brisket for about an hour, regularly basting every 15 minutes, the first half of the mixture, and then the liquid from the bottom of the form. Then remove the foil and increase the temperature to 200 degrees. Quickly brown the bacon, not forgetting to grease.

Unfortunately, part step-by-step photos did not work. The finished brisket allow to cool as well lubricating occasionally with sauce from the bottom of the form. Wrap in foil and put into the refrigerator for 5-8 hours, for the formation of taste.

To serve as a cold appetizer, cut into thin slices.