|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Do not be afraid of the garlic. This may well be the best brisket you have ever tasted. Roasted whole garlic cloves have a delicious mild nutty taste with just a hint of garlic flavor. This brisket is moist and tender.
- 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 (or substitute balsamic vinegar)
- 2 to 3 cups beef or chicken broth
- 2 teaspoons dried oregano, crushed
- 1 teaspoon dried basil
- Gather the ingredients.
- Preheat oven to 350 F.
- 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, about 5 minutes.
- 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, fat-side up, 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 350 F. Reduce heat to 325 and bake an additional 1-1/2 to 2 hours, or until brisket is fork-tender. If liquid evaporates, add more broth or water. Remove brisket to a platter and cover to keep warm. Let rest for 10 minutes.
- Remove half of the garlic cloves and most of the 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 the pan gravy.
Notes: Peeling such a large amount of garlic can be time-consuming. You can cut preparation time by using a . If you do not 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.
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