Braised Brisket With 36 Cloves Of Garlic
A garlic lovers delight
Steps
Preheat oven to 325 degrees.
Drop the garlic cloves into 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 large enough to accommodate the meat in one layer.
Use two burners , if necessary.
Add the brisket and brown well on both sides , about 10 minutes.
Transfer the brisket to a platter and set aside.
Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves.
Cook over medium heat , stirring occasionally , until the garlic edges are tinged with gold.
Add the vinegar and deglaze the pan , scraping up all the browned bits from the bottom with a wooden spoon.
Add the stock , thyme and rosemary sprigs and reduce the heat to a simmer.
Salt and pepper the brisket to taste on all sides , and add it to the pan , fat side up.
Spoon the garlic cloves over the meat.
Place the b.
Ingredients
garlic, olive oil, beef brisket, red wine vinegar, beef broth, fresh thyme, fresh rosemary, rosemary, salt & freshly ground black pepper, lemon, zest of