Main
Recipes
Braised Brisket with Thirty-Six Cloves of Garlic Recipe

Braised Brisket with Thirty-Six Cloves of Garlic Recipe

Posted by

Rate It!

Braised Brisket with Thirty-Six Cloves of Garlic

Add your photo!

Ingredients

Count

Nutrition

Calories

Comments Print recipe

Ingredients:

Serving

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

Directions:

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 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. (Or brown the meat under the broiler: place the brisket, fat side up, on a foil-lined broiler pan under a preheated broiler. Broil for 5 to 6 minutes on each side, until browned. Dont allow it to develop a hard, dark crust, which might make the meat tough or bitter. Move the meat around as necessary, so it sears evenly.)
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 brisket in the oven, cover (if you have no lid, use heavy-duty foil), and cook, basting every half-hour, until the meat is fork tender, 2 1/2 to 3 hours or longer. (As the meat cooks, periodically check that the liquid is bubbling gently. If it is boiling rapidly, turn the oven down to 300°F.)
The brisket tastes best if it is allowed to rest, reabsorbing the juices lost during braising, and it's easiest to defat the gravy if you prepare the meat ahead and refrigerate it until the fat solidifies. That is the method I use, given here, but the gravy can be prepared by skimming the fat in the traditional way, if you prefer. If you go that route though, do let the meat rest in the pan sauce for at least an hour.
Cool the brisket in the pan sauce, cover well with foil, and refrigerate until the fat congeals. Scrape off all solid fat. Remove the brisket from the pan and slice thinly across the grain.
Prepare the gravy: Bring the braising mixture to room temperature, then strain it, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid. Puree about one half of the cooked garlic with 1 cup of the defatted braising liquid in a food processor or a blender. (If you want a smooth gravy, puree all of the cooked garlic cloves.) Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Boil down the gravy over high heat, uncovered, to the desired consistency. Taste and adjust the seasoning. Rewarm the brisket in the gravy until heated through.
Arrange the sliced brisket on a serving platter. Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	72.45 Kcal (303 kJ)
Calories from fat	48.67 Kcal
		% Daily Value*
Total Fat	5.41g	8%
Sodium	325.29mg	14%
Potassium	128.71mg	3%
Total Carbs	4.63g	2%
Sugars	0.14g	1%
Dietary Fiber	0.37g	1%
Protein	0.84g	2%
Vitamin C	10.5mg	18%
Iron	0.6mg	3%
Calcium	34.9mg	3%

Amount Per 100 g
Calories	64.95 Kcal (272 kJ)
Calories from fat	43.63 Kcal
		% Daily Value*
Total Fat	4.85g	8%
Sodium	291.6mg	14%
Potassium	115.38mg	3%
Total Carbs	4.15g	2%
Sugars	0.13g	1%
Dietary Fiber	0.34g	1%
Protein	0.75g	2%
Vitamin C	9.4mg	18%
Iron	0.5mg	3%
Calcium	31.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Braised Brisket with 36 Cloves of Garlic

Garlic (or an equivalent amount of smaller cloves, plus 1... and 9 more..
Oven-roasted Striped Bass with Peppers

Olive oil, divided, Onion, vertically sliced and 12 more..
Citrus Party Olives

Garlic cloves, chopped, Olive oil, Grated orange rind and 8 more..
Divine Brie, Mushroom and Rosemary Bruschetta

Garlic clove, crushed, Olive oil and 6 more..
Chicken and Cheese Rotolo With Many Cloves Garlic Sauce

Boneless skinless chicken breast, cooked and shredded and 15 more..
Paula Deen's French Onion Soup

Onions, sliced, Garlic cloves, minced, Olive oil and 8 more..
Paula Deens French Onion Soup

Onions, sliced, Garlic, minced, Olive oil and 8 more..
Mediterranean Salsa

Cubed peeled eggplant (1/2-inch cubes ) and 13 more..
Zwiebelsuppe (Clear German Onion Soup )

Onions, peeled,thinly sliced into rings and 11 more..
Southwestern Chicken Soup

Boneless skinless chicken breast, cut into 1/2-inch cubes and 12 more..
Spinach Bean Soup

Onion, chopped, Garlic cloves, minced, Olive oil, Water and 11 more..