Trim and discard fat from brisket. Sprinkle evenly with salt and pepper; dredge in flour. Melt butter in a large skillet over medium-high heat; add brisket, and brown on both sides. Transfer to a roasting pan.

Whisk together coffee, wine, and ketchup; pour over brisket.

Bake, covered, at 350 degrees F for 4 hours or until tender, basting occasionally with pan juices. Remove brisket from pan, reserving drippings; cut brisket with a sharp knife across the grain into thin slices.

Skim fat from pan drippings. Serve hot drippings with sliced brisket.