Braised Brisket With Thirty Six Cloves Of Garlic Recipe Epicuriouscom Recipes

BRAISED BRISKET WITH 36 CLOVES OF GARLIC

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• 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 five to six 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.)
• Pour off all but about one 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, and a half to three 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 degrees Fahrenheit.)
• 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 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 slice thinly across the grain.
• Bring the braising mixture to room temperature, then strain it, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid.
• Puree about one half of the cooked garlic with one cup of the defatted braising liquid in a food processor or a blender. (If you want a smooth gravy, puree all of the cooked garlic cloves.)
• Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Boil down the gravy over high heat, uncovered, to the desired consistency. Taste and adjust the seasoning.
• Rewarm the brisket in the gravy until heated through.
• 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.

BRAISED BRISKET WITH THIRTY-SIX CLOVES OF GARLIC

Steps:

• Preheat the oven to 325°F.
• 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.)
• 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 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 slice thinly across the grain.
• Prepare the gravy: Bring the braising mixture to room temperature, then strain it, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid. Puree about one half of the cooked garlic with 1 cup of the defatted braising liquid in a food processor or a blender. (If you want a smooth gravy, puree all of the cooked garlic cloves.) Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Boil down the gravy over high heat, uncovered, to the desired consistency. Taste and adjust the seasoning. Rewarm the brisket in the gravy until heated through.
• 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.

BRAISED BRISKET WITH 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.

BRAISED BRISKET WITH 36 CLOVES OF GARLIC

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.

BRAISED BRISKET WITH THIRTY-SIX CLOVES OF GARLIC

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.)