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
2Heat a large Dutch oven or heavy, deep-sided, oven-proof skillet with a lid over medium-high heat. Add olive oil to coat the bottom. Sear both sides of brisket, beginning with fat-side down, until golden brown. Remove to a platter.
3Add garlic cloves and sweet onions to the remaining oil in the pan. Cook and stir until garlic just begins to turn golden and sweet onions are limp.
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.
5Bake for 1 hour at 325 F. Reduce heat to 200 and bake an additional 3 to 3-1/2 hours, or until brisket is fork-tender.
Remove brisket to a platter and cover to keep warm. Let rest for 10 minutes.
6Remove half of the garlic cloves and most of onions to a bowl. Skim off excess oil from the pan gravy and discard.
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.
8*NOTES: Peeling such a large amount of garlic can be time-consuming. You can cut preparation time by using a garlic peeler tube. If you don't mind paying for convenience, most grocery stores sell pre-peeled garlic in sealed containers in the produce section.
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.