Ingredients
Units
- 36 garlic cloves, unpeeled (2 cups)
- 3 Tbsp olive oil
- 4–7 lbs first- or second-cut brisket
- 2 Tbsp red wine vinegar
- 3 cups chicken broth
- 4 sprigs fresh thyme (or 2 tsp dried thyme)
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 1 tsp grated lemon zest
- salt and ground black pepper, to taste
Instructions
- Drop the garlic cloves into a small saucepan of boiling water for 30 seconds. Drain immediately. Peel when cool enough to handle. Set aside on paper towels to dry.
- Add olive oil to heavy casserole and brown brisket well, about 10 minutes on each side then set meat aside.
- Add the garlic cloves to the same pan and cook until golden on the edges.
- Add the vinegar and deglaze the pan, scraping up the browned bits from the bottom. 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 return to the pan. Spoon the garlic cloves over the meat.
- Cook brisket, covered at 350°F for 2 1/2-3 hours, basting occasionally.
- Cool the brisket in the pan sauce, cover with foil, and refrigerate until fat congeals. Scrape off solid fat.
- Remove brisket from pan and slice thinly across the grain.
- Prepare the gravy: Warm braising mixture slightly then strain it, reserving the garlic and discarding the thyme and rosemary. Skim and discard as much fat as possible from liquid. Puree about one half of the cooked garlic with 1 cup of the 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. Reduce gravy over high heat, uncovered, to desired consistency.
- Taste and adjust the seasoning. Rewarm brisket in gravy until heated through and serve.
Notes
This brisket needs to chill in the refrigerator until the fat congeals, so you can scape it off. So you can complete steps 1-7 a day ahead.
- Prep Time: 10 minutes + at least 6 hours
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooked
- Cuisine: Ashkenazi