More Great Recipes: Beef | Main Dish | Oven | Stove

Beef Brisket with 40 Cloves of Garlic Recipe


User Avatar
Member since 2007

Serves 8 to 10 | Prep Time | Cook Time

Ingredients

2 tablespoons olive oil
1 (5 to 6 pounds) beef brisket, rinsed and patted dry
Kosher salt and freshly-ground pepper
40 large cloves garlic, peeled (about 3 to 4 heads of garlic - see Notes)
1 large sweet onion, sliced and separated into rings
1/4 cup red wine or balsamic vinegar
2 to 3 cups beef or chicken broth
2 teaspoons dried oregano, crushed
1 teaspoon dried basil


Preheat oven to 325 degrees.


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


Heat a large Dutch oven or heavy, deep-sided, oven-proof skillet with a lid over medium-high heat.


Add olive oil to coat the bottom.


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


Remove to a platter.


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


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


Add red wine or balsamic vinegar and deglaze the pan, stirring for 1 minute while scraping up the browned bits from the bottom of the pan.


Add beef or chicken broth, oregano, and basil. Bring back to a simmer, then turn off heat.


Move garlic and onions to the side and return brisket to the Dutch oven or skillet.


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


Bake for 1 hour at 325 F.


Reduce heat to 300 and bake an additional 1-1/2 to 2 hours, or until brisket is fork-tender.


Remove brisket to a platter and cover to keep warm.


Let rest for 10 minutes.


Remove half of of garlic cloves and most of onions to a bowl.


Skim off excess oil from the pan gravy and discard.


Blend pan gravy and garlic until smooth.


You can add a flour or cornstarch slurry to thicken gravy, if you wish.


Return reserved whole garlic cloves and onions to the gravy.


Slice brisket diagonally across the grain.


Serve with pan gravy.


Pairs Well With


Notes

Notes:

Peeling such a large amount of garlic can be time-consuming. You can cut preparation time by using a garlic peeler tube. If you don't mind paying for convenience, some markets sell peeled garlic in sealed containers at a higher price. Look for the peeled garlic in the produce section.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11166 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze