Braised Brisket with Garlic

BRAISED BRISKET WITH GARLIC

1 lemon
3 Tbsp. olive oil
1 beef brisket (about 5 pounds)
36 cloves garlic, peeled
2 Tbsp. red wine vinegar
3 cups beef stock (Regular or Unsalted)
3 to 4 sprigs fresh thyme or 2 teaspoons dried thyme leaves, crushed
2 sprigs fresh rosemary leaves
Ground black pepper
1 tsp. chopped fresh rosemary leaves
1 tsp. minced garlic

Heat the oven to 325 degrees. Grate 1 tsp. 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 Tbsp. pan drippings. Reduce the heat to medium. Add the garlic 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 the 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. Makes 10 servings.

Recipe from Campbell's