100 Garlic Clove Brisket

Ingredients

• ½ cup Olive Oil (extra-virgin)
• 5 lbs Beef Brisket
• 100 Garlic (cloves; peeled)
• 1 Kosher Salt (to taste)
• 1 Black Pepper (freshly cracked; to taste)
• 3 Onion (large sweet onions; thinly sliced)
• 1 tsp Cumin
• 1 tsp Coriander (powder)
• 1 tsp Turmeric
• ½ tsp Cinnamon
• ½ tsp Aleppo Pepper
• ¼ cup Tomato Paste
• 1 Red Wine (bottle of dry red wine (like Zinfandel))
• 15 oz Crushed Tomatoes
• 1 cup Beef Stock (or chicken/vegetable stock)
• 1 Thyme (small bunch of sprigs)
• 1 Parsley (for garnish)

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large roasting pan or oven-safe pan, heat the extra-virgin olive oil over medium-high heat.

3. 3

   Season the brisket generously on all sides with kosher salt and freshly cracked black pepper.

4. 4

   Place the brisket in the pan and sear until well-browned on both sides. Remove the brisket from the pan and set it aside.

5. 5

   Add the 100 peeled garlic cloves to the same pan. Cook, stirring occasionally, until the garlic begins to brown.

6. 6

   Add the thinly sliced sweet onions to the pan. Sauté until they are softened and slightly translucent.

7. 7

   Stir in the cumin, coriander, turmeric, cinnamon, and Aleppo pepper, followed by the tomato paste. Cook for about 1 minute until fragrant.

8. 8

   Deglaze the pan with the entire bottle of dry red wine, scraping the bottom of the pan to release any browned bits (fond).

9. 9

   Stir in the crushed tomatoes, beef stock, and thyme sprigs.

10. 10

    Place the seared brisket back into the pan, nesting it into the liquid. Cover the pan tightly with aluminum foil.

11. 11

    Bake in the preheated oven for 5 to 6 hours, or until the brisket is fork-tender.

12. 12

    Let the meat rest for at least 15-20 minutes before slicing against the grain. Serve topped with the sauce and roasted garlic cloves, garnished with fresh parsley.