Preheat the oven to 350 Deg. F

  Rub the brisket with the potato starch.  Heat a little oil in a large pot or frying pan (just enough to cover the bottom) and fry the brisket on both sides until nicely browned.  Be careful not to burn the bottom of the pot, as you need to add stock a little later.

  Once browned, remove the brisket and set aside.

  Add a little more oil to the pot and fry the onions until lightly browned.  Add the garlic and ginger  and fry for another minute or two.

  Add the mushrooms and simmer, stirring occasionally, until most of the liquid has evaporated.  Then add the wine and boil for a minute or two then add beef stock and cola and bring to the boil.  Boil for a minute or two, stir, then reduce the heat and simmer for another minute or two.   Remove from the heat.

Add rest of ingredients, coffee, onion soup mix and tomato paste, mix wel.

  Place the brisket in a roasting pan and pour over the mushroom gravy.  Cover and cook in the oven for 2 1/2 - 3 hours, until soft.  A bigger piece needs longer to cook.

  The gravy should almost be like a glaze.  If it is too watery, cook for a little while longer, uncovered, to allow more of the liquid to evaporate, reduce and thicken up.