Braised Brisket with Thirty-Six Cloves of Garlic

Braised Brisket with Thirty-Six Cloves of Garlic
Photo by Lara Ferroni

Ingredients

  • About 36 fat unpeeled garlic cloves (1 2/3 to 2 cups) or an equivalent amount of smaller cloves
  • A first- or second-cut beef brisket (about 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry
  • 2 tablespoons red wine vinegar
  • 80 plus 1 teaspoon minced garlic
  • Salt
  • 1 teaspoon grated lemon zest
  • or 2 teaspoons dried leaves
  • + 6 more ingredients
    • 2 fresh rosemary sprigs
    • 3 cups chicken broth, preferably homemade or good-quality low-sodium purchased
    • 4 fresh thyme sprigs
    • plus 1 teaspoon chopped leaves
    • and freshly ground black pepper
    • 3 tablespoons olive oil

Preheat the oven to 325°F. Drop the garlic cloves into a small saucepan of boiling water for 30 seconds. Drain immediately. Peel as soon as the garlic is cool enough to handle. Set aside on paper towels to dry. Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole...

View full recipe at Epicurious

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