BRAISED BRISKET WITH THIRTY-SIX CLOVES OF GARLIC

BRAISED BRISKET WITH THIRTY-SIX CLOVES OF GARLIC image

Categories Beef Bake Broil Passover Wheat/Gluten-Free Rosh Hashanah/Yom Kippur Kosher

Yield 8 servings

Number Of Ingredients 11

Previous Next

Ingredients

About 36 fat unpeeled garlic cloves (1 2/3 to 2 cups) or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic
3 tablespoons olive oil
A first-or second-cut beef brisket (about 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry
2 tablespoons red wine vinegar
3 cups chicken broth, preferably homemade or good-quality low-sodium purchased
3 or 4 fresh thyme sprigs, or 2 teaspoons dried leaves
2 fresh rosemary sprigs, plus 1 teaspoon chopped leaves
Salt and freshly ground black pepper
1 teaspoon grated lemon zest
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. Don't 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.)

Steps:

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 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 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. Don't 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.)