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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees. | 2. Drop the garlic cloves into boiling water for 30 seconds. | 3. Drain immediately. | 4. Peel as soon as the garlic is cool enough to handle. | 5. Set aside on paper towels to dry. | 6. Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer. | 7. Use two burners, if necessary. | 8. Add the brisket and brown well on both sides, about 10 minutes. | 9. Transfer the brisket to a platter and set aside. | 10. Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves. | 11. Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold. | 12. Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. | 13. Add the stock, thyme and rosemary sprigs and reduce the heat to a simmer. | 14. Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up. | 15. Spoon the garlic cloves over the meat. | 16. Place the brisket in the oven, cover and cook, basting every half-hour, until the meat is fork-tender, 2 1/2 to 3 hours or longer. | 17. (As the meat cooks, periodically check that the liquids are bubbling gently. If they are boiling rapidly, turn the oven to 300 degrees). | 18. Transfer the brisket to a cutting board and tent it loosely with foil. | 19. Prepare the gravy. | 20. Strain the braising mixture, reserving the garlic and discarding the thyme and rosemary sprigs. | 21. Skim and discard as much fat as possible from the liquid. | 22. Puree about 1/2 of the cooked garlic and 1 cup of the defatted braising liquid in a food processor or a blender. | 23. Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. | 24. Add the reserved chopped rosemary, minced garlic and the lemon zest. | 25. Boil down the gravy over high heat, uncovered, to the desired consistency. | 26. Taste and adjust the seasoning. | 27. (If you want a smooth gravy, puree all of the cooked garlic cloves.) Cut the brisket into thin slices across the grain at a slight diagonal. | 28. Arrange the sliced brisket on a serving platter. | 29. Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	36	cloves	minced	160.92	35.7048	6.8688	0.54
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
beef brisket	5	lbs	wiped	3515.4	0.0	469.9296	167.1516
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
beef broth	3	cups	canned	50.4	0.28800000000000003	8.208	1.584
thyme	3 -4	sprigs		-	-	-	-
rosemary	2	sprigs		0.917	0.1449	0.0232	0.040999999999999995
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
salt black pepper			ground	-	-	-	-
lemon zest	1	teaspoon	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.