Best Braised Brisket With Thirty Six Cloves Of Garlic Recipes

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BRAISED BRISKET WITH GARLIC



Braised Brisket with Garlic image

Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h30m

Yield 10

Number Of Ingredients 10

1 lemon
3 tablespoons olive oil
5 pounds beef brisket
36 cloves garlic, peeled
2 tablespoons red wine vinegar
3 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
3 sprigs fresh thyme leaves, or more to taste
2 sprigs fresh rosemary leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon minced garlic

Steps:

  • Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
  • Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
  • Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
  • Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
  • Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
  • Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
  • Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
  • Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

Nutrition Facts : Calories 770.8 calories, Carbohydrate 5.7 g, Cholesterol 165.6 mg, Fat 64.3 g, Fiber 0.8 g, Protein 40.5 g, SaturatedFat 24.8 g, Sodium 297.5 mg, Sugar 1 g

BRAISED BRISKET WITH 36 CLOVES OF GARLIC



Braised Brisket with 36 Cloves of Garlic image

Make and share this Braised Brisket with 36 Cloves of Garlic recipe from Food.com.

Provided by PaulaG

Categories     Meat

Time 3h55m

Yield 8-10 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 325 degrees.
  • Drop the garlic cloves into 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.
  • 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 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 liquids are bubbling gently. If they are boiling rapidly, turn the oven to 300 degrees).
  • Transfer the brisket to a cutting board and tent it loosely with foil.
  • Prepare the gravy.
  • Strain the braising mixture, reserving the garlic and discarding the thyme and rosemary sprigs.
  • Skim and discard as much fat as possible from the liquid.
  • Puree about 1/2 of the cooked garlic and 1 cup of the defatted braising liquid in a food processor or a blender.
  • Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet.
  • Add the reserved chopped rosemary, minced garlic and the lemon zest.
  • Boil down the gravy over high heat, uncovered, to the desired consistency.
  • Taste and adjust the seasoning.
  • (If you want a smooth gravy, puree all of the cooked garlic cloves.) Cut the brisket into thin slices across the grain at a slight diagonal.
  • 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.

Nutrition Facts : Calories 954.6, Fat 80.7, SaturatedFat 31, Cholesterol 207.2, Sodium 398.7, Carbohydrate 4.5, Fiber 0.3, Sugar 0.1, Protein 49.6

BRAISED BRISKET WITH CARROTS, GARLIC, AND PARSNIPS



Braised Brisket with Carrots, Garlic, and Parsnips image

Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same roasting pan, making this a one-pot meal. For step-by-step photos, see our Brisket 101 How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 13

1 first cut of beef brisket (5 pounds)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more if needed
1 large onion, halved and thinly sliced
2 garlic cloves, minced, plus 1 head, halved horizontally
2 tablespoons tomato paste
1 1/2 cups dry red wine
4 1/2 cups homemade or store-bought low-sodium chicken stock
2 fresh or dried bay leaves, plus more fresh for garnish if desired
1 pound parsnips, peeled and halved
20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch
10 ounces red pearl onions, peeled (about 2 1/2 cups)
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
  • Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
  • Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
  • Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
  • Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
  • Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.

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