Braised Brisket with 36 Cloves of Garlic
Cook Time: 3 hours 30 minutes
Prep Time: 25 minutes
Total Time: 3 hours 55 minutes
Description: Make and share this Braised Brisket with 36 Cloves of Garlic recipe from lovewithrecipes.com. This savory dish is infused with the rich flavor of garlic and herbs, perfect for a family gathering or special occasion.
Recipe Category: Meat
Keywords: Southwest Asia (Middle East), Asian, Less than 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 36 | garlic |
| 3 | tablespoons olive oil |
| 5 | pounds beef brisket |
| 2 | tablespoons red wine vinegar |
| 3 | cups beef broth |
| 3-4 | cups chicken broth |
| 2 | sprigs fresh thyme |
| 1 | teaspoon dried thyme |
| 1 | sprig fresh rosemary |
| 1 | teaspoon lemon zest |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 954.6 |
| Total Fat | 80.7 g |
| Saturated Fat | 31 g |
| Cholesterol | 207.2 mg |
| Sodium | 398.7 mg |
| Total Carbohydrates | 4.5 g |
| Dietary Fiber | 0.3 g |
| Sugars | 0.1 g |
| Protein | 49.6 g |
Instructions
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Preheat the Oven: Start by preheating your oven to 325 degrees Fahrenheit, allowing it to reach the ideal cooking temperature while you prepare the brisket.
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Prepare the Garlic: In a small saucepan, bring water to a boil. Carefully drop in the 36 cloves of garlic and blanch them for approximately 30 seconds. This step helps to mellow the strong garlic flavor. Immediately drain the garlic and let it cool. Once cool enough to handle, peel each clove and place them on paper towels to absorb excess moisture.
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Sear the Brisket: In a heavy-bottomed roasting pan or a large casserole, heat the olive oil over medium-high heat. When the oil is shimmering, gently place the beef brisket into the pan. Sear it for about 10 minutes, turning it occasionally until it is nicely browned on both sides. This process develops a rich flavor and a beautiful crust.
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Set Aside the Meat: Once browned, carefully transfer the brisket to a platter and set it aside, allowing the pan to retain the flavorful drippings.
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Cook the Garlic: In the same pan, pour off all but about 1 tablespoon of the remaining fat. Add the peeled garlic cloves to the pan. Sauté them over medium heat, stirring occasionally, until the edges are lightly tinged with gold, which should take about 5-7 minutes.
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Deglaze the Pan: Pour in the red wine vinegar and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These bits add depth to your dish.
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Add the Broths and Herbs: Pour in the beef and chicken broths, then add the fresh thyme and rosemary sprigs. Stir gently to combine all the ingredients.
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Season the Brisket: Generously season the brisket on all sides with salt and pepper. Place the brisket back into the pan, fat side up, ensuring it is nestled in the aromatic liquid.
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Spoon the Garlic: Carefully spoon the sautéed garlic cloves over the brisket, making sure they are evenly distributed for maximum flavor infusion.
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Braise the Brisket: Cover the pan with a lid or tightly with aluminum foil. Transfer the pan to the preheated oven and let it braise for 2 ½ to 3 hours, basting the brisket every half-hour with the cooking juices. It’s important to keep an eye on the liquid; if it begins to boil too vigorously, reduce the oven temperature to 300 degrees Fahrenheit to maintain a gentle simmer.
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Check for Tenderness: After the designated cooking time, check the brisket for tenderness. It should be fork-tender and easy to slice. If it needs more time, continue cooking, checking every 15 minutes.
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Rest the Brisket: Once cooked, carefully remove the brisket from the oven and transfer it to a cutting board. Loosely tent it with foil to keep it warm while you prepare the gravy.
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Make the Gravy: Strain the braising liquid through a fine-mesh sieve into a bowl, reserving the garlic cloves and discarding the thyme and rosemary sprigs. Skim off any excess fat from the surface of the liquid.
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Puree the Garlic: In a food processor or blender, combine about half of the cooked garlic cloves with 1 cup of the defatted braising liquid. Blend until smooth.
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Finish the Gravy: Transfer the pureed mixture back to a skillet along with the remaining braising liquid and the rest of the garlic cloves. Add the reserved chopped rosemary and lemon zest. Bring the mixture to a boil over high heat, cooking uncovered until the gravy thickens to your desired consistency. Taste and adjust the seasoning with additional salt and pepper if needed.
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Slice and Serve: Using a sharp knife, slice the brisket thinly across the grain at a slight diagonal. Arrange the slices on a serving platter, and generously spoon some of the hot gravy over the top. Serve the remaining gravy in a separate sauce boat for guests to add as they like.
This Braised Brisket with 36 Cloves of Garlic is not just a meal; it’s a celebration of flavors that will impress your family and friends. Perfect for gatherings, this dish can be served with mashed potatoes, crusty bread, or a fresh green salad to balance the rich, savory flavors. Enjoy!
