40-Clove Garlic Beef Brisket

This beautiful beef brisket dish is a variation of my favorite chicken recipe with 40 cloves of garlic. I left out the alcohol here and just used homemade beef broth. It turned out so tender and moist. Instead of thyme, you can also use rosemary. The brisket tastes even better the next day because there's more time for the flavors to develop and it gets more tender as it sits. Make this a day or two ahead and refrigerate. Skim off any fat before reheating, covered, in the oven or on top of the stove.

1x1.5 kg Beef brisket
3/4 Sea salt, plus more to taste
1 tsp Dried thyme
1/2 tsp Freshly ground black pepper, plus more to taste
2 tbsp Tallow (or olive oil), divided
4 head Garlic, peeled (about 40 cloves)
2 Red onion, cut into 1-inch rings
450 ml Beef broth
400 g Tomatoes, diced (or 1x14-oz can diced tomatoes)

Preheat the oven to 160C/320F. Sprinkle both sides of the brisket with the salt, thyme and pepper.
In a large Dutch oven or caster iron skillet over medium-high heat, heat 1 tablespoon tallow or olive oil. Add the brisket and sear without moving until golden, 3 to 4 minutes. Flip and sear the other side 2 to 3 minutes. Move the brisket to a plate and set aside. Do not wipe out the Dutch oven.
Add the remaining 1 tablespoon of tallow or oil, garlic and onion and saute until the garlic browns and the onion softens, about 3 minutes.
Add the broth and tomatoes and deglaze the pan by scraping up any burned bits. Increase the heat to high and bring to a boil.
Place the brisket, fat side up, on top of the onions and garlic, and spoon the sauce and vegetables over the brisket. Cover the Dutch oven and transfer to the oven. Cook until tender, about 3 hours. Transfer the brisket to a plate and let it rest 10 minutes. Skim any fat off the top of the braising liquid. Use an immersion blender to puree the onion, garlic and braising liquid into gravy. Cook and stir until the gravy is thickened. Taste and season with salt and pepper. Slice the brisket across the grain and serve with the gravy.

21 comments:

Tom 3/10/24 12:26: ...Angie, you've created another work of art!
ellie 3/10/24 13:02: It does look beautiful. Great Thursday meal!
Caitlin'nMegan 3/10/24 13:03: Oh, it looks savory. That it truly a cut I don't see much of these days. Yum!
DEZMOND 3/10/24 13:11: How long did it take you to peel all da garlick?
eileeninmd 3/10/24 15:09: Another delicious recipe, thanks for sharing!
Take care, have a wonderful day!
Angie's Recipes 3/10/24 15:32: A few mins...you shake them vigorously, the peel comes off quickly.
Lowcarb team member 3/10/24 17:26: I'm sure this is tasty, many thanks for sharing the recipe.

All the best Jan
Brian's Home Blog 3/10/24 18:55: WOW! That sounds good with lots of garlic!!!
lisaiscooking 3/10/24 19:24: I don't know why, but I"ve never made a "40 cloves of garlic" dish--and I love garlic! I need to try it.
Bill 3/10/24 20:23: Looks nice and tasty.
Carol @Comfort Spring Station 3/10/24 20:59: Your brisket is out of this world!
Rainbow Evening 4/10/24 00:46: look pretty ...and delicious...
citu 4/10/24 02:13: Rica carne. Gracias por la receta. Te mando un beso.
Anonymous 4/10/24 05:50: This looks amazing!
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 4/10/24 06:03: Looking very good, Angie.
Maria Grazia Ferrarazzo Maineri 4/10/24 08:39: Once again a very tasty dish. Thank you, Angie!
MELODY JACOB 4/10/24 08:43: This beef brisket recipe sounds absolutely delicious and perfect for a comforting meal! I love how you’ve adapted your favorite chicken dish into a hearty variation. The combination of garlic, onions, and tender brisket simmered in beef broth must create a rich, flavorful dish that gets better with time. Thanks for sharing such a wonderful recipe!

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Eva Taylor 4/10/24 22:32: Now that is a fall meal, if I've ever seen one! The aroma in your home must have been mouth-watering. I haven't made brisket in ages so this must be my sign. I can imagine how good these would be in thin slices in a sandwich. 40 cloves seems like a lot but when the garlic is roasted it must impart a magical flavour. This is definitely company worthy.
Raymund | angsarap.net 9/10/24 00:54: OMG your meat dishes are becoming better and better! I love both the main elements on this dish, brisket and garlic!!!
Markus 13/10/24 09:07: This looks really spicy and juicy. delicious!
Anonymous 27/10/24 18:40: Braising uses small amount of liquid, lower temp and longer cook times. This is more like a soup with this much liquid. While this sounds really good, I think actual braising would be even better so that the meat doesn't shred while still remaining tender. I typically cook my briskets about 200-250F, with just enough liquid at the bottom to come up to about 1". I then put a layer of parchment paper across the top of the meat before the lid, to reduce the amount of air surrounding the meat. After it's done, I separate the meat from the liquid and refrigerate separately. When cool, I slice the brisket cross grain in thin slices and they hold together beautifully while remaining incredibly tender. I skim the fat from the liquid and use it to warm the meat slices. I'll try your recipe for the seasoning because it sounds amazing but cook it my way. I'm sure it will be excellent. Thank you.