Garlic-Crusted Brisket

September 16, 2019

Garlic-Crusted Brisket

6-10 servings

This is not your typical traditional recipe. The combination of roasted and sautéed garlic creates a sweet and savory explosion of flavor. I am sure that this buttery soft brisket will become your new classic.

Ingredients

1 (3-5-lb) first cut brisket

kosher salt, for sprinkling

black pepper, for sprinkling

2 Tbsp olive oil

1 large onion, diced

16 cloves garlic, peeled and finely chopped

½ tsp dried thyme

1 cup chicken broth, or 1 cup water + 1 tsp consommé powder

¾ cup dry white wine

2 Tbsp red wine vinegar

2 bay leaves

Roasted Garlic:

1 head garlic

1 Tbsp olive oil

kosher salt, to taste

black pepper, to taste

1 slice lemon

Steps

Prepare the roasted garlic: Preheat oven to 350°F. Set out a small baking sheet.
Slice off top of the garlic head, exposing all the cloves; place onto the center of a piece of foil large enough to enclose garlic. Drizzle with olive oil. Sprinkle with salt and pepper. Place lemon slice on garlic head. Seal foil; place on prepared baking sheet or another piece of foil. Bake for 45 minutes, until garlic becomes golden and fragrant. Remove from oven; cool. This can be prepared in advance and refrigerated until ready for use.
Prepare the garlic-crusted brisket: Preheat oven to 325°F. Set out a 9x13-inch baking pan.
Rinse meat; pat dry. Lightly season with kosher salt and black pepper. Place meat into prepared pan; set aside.
In a skillet, heat olive oil medium heat. Add onion; sauté for 8-10 minutes. Add garlic and thyme. Stir constantly for 2 minutes until fragrant. Gradually add chicken broth, wine, vinegar, and bay leaves, stirring to combine. Bring mixture to a boil. Reduce heat; simmer for 5 minutes to form a sauce.
While the mixture simmers, squeeze the roasted garlic cloves out of the head by pressing them up from the bottom into a small bowl; mash with a fork until a paste forms. Spread the garlic paste over the brisket.
Pour the sautéed onion/garlic sauce over roast. Cover; seal baking pan with foil. Bake 2⅓-3 hours, or until roast is fork tender. Remove and discard bay leaves. Cool; slice meat against the grain. Transfer to a serving platter. To serve, pour warmed sauce over meat.