Forty Clove Dutch Oven Brisket

A rich, flavorful dish that will have you coming back for more! Adapted from chef2chef.

Preheat oven to 325 degrees.

Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.

Heat a large skilletor dutch oven with a lid over medium-high heat on stove top.

Add olive oil to coat the bottom of the pan.

Sear both sides of brisket fat-side down first , until golden brown.

Remove to a sheet pan.

Add garlic cloves and onion rings to the remaining oil in the pan.

Cook and stir until garlic begins to turn golden and sweet onions are limp and lightly colored.

Add red wine and deglaze the pan by scraping up the browned bits from the bottom of the pan.

Add beef stock , tomato paste , bay leaves , basil and oregano.

Bring back to a simmer , then turn off heat.

Move garlic and onions to the side and return brisket to the skillet.

Spoon garlic and onions over the top of the brisket , cover tightly , and place in the oven.

Bake for 1 hour at 325 degrees f.

Reduce heat to 300 degrees and bake an additional 1 1 / 2 to 2 hours , or until briske.

beef brisket, salt, fresh ground pepper, olive oil, garlic cloves, sweet onion, red wine, beef stock, tomato paste, bay leaves, dried basil, oregano