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Braised Brisket with Thirty-Six Cloves of Garlic

Braised Brisket with Thirty-Six Cloves of Garlic Recipe

  • 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
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