Brisket with 40 Cloves of Garlic
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- 2 Tbsp
- olive oil
- 5-6 lb
- beef brisket flat, rinsed and patted dry
- salt & freshly ground black pepper
- 40 large
- cloves of garlic
- 1 large
- sweet onion, halved and sliced
- 1/4 c
- red wine or balsamic vinegar
- 2 c
- beef broth
- 1 c
- 1/4 tsp
- dried rosemary, crushed
- 1 tsp
- dried basil
- 2 tsp
- worcestershire sauce
- 2 tsp
- dried parsley
Trim fat cap to within 1/4 inch and trim other side free from fat. Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.
Add red wine or balsamic vinegar to deglaze the pan, stirring for 1 minute while scraping up the browned bits from the bottom of the pan.
Add beef broth, water, Lea & Perrin, crushed rosemary, basil & parsley.
Remove brisket to a platter and cover to keep warm. Let rest for 10 minutes.
Blend pan gravy and remaining garlic with hand held blender until smooth. You can add a flour or cornstarch slurry to thicken gravy if you wish.
Return reserved whole garlic cloves and onions to the gravy.
Add water to any remaining garlic cloves in jar and store in refrigerator. If you don't cover the garlic with water it will mildew very quickly.