Braised Brisket with Thirty-Six Cloves of Garlic

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


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

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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