Braised Brisket with Thirty-Six Cloves of Garlic

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


  • About 36 fat unpeeled garlic cloves (1 2/3 to 2 cups) or an equivalent amount of smaller cloves
  • and freshly ground black pepper
  • 3 tablespoons olive oil
  • 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
  • + 6 more ingredients
    • 1 teaspoon grated lemon zest
    • or 2 teaspoons dried leaves
    • 2 fresh rosemary sprigs
    • 4 fresh thyme sprigs
    • 3 cups chicken broth, preferably homemade or good-quality low-sodium purchased
    • plus 1 teaspoon chopped leaves

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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