Brisket with 40 Cloves of Garlic
For the love of garlic, use your immersion blender to whirl the sweet, slow-cooked cloves and pan juices into the easiest, tastiest gravy brisket has ever known.
1 3½-lb. beef brisket
1 tsp. kosher salt, plus more to taste
1 tsp. dried thyme
½ tsp. freshly ground black pepper, plus more to taste
2 Tbsp. olive oil, divided
4 heads of garlic, peeled (about 40 cloves)
1 large white onion, cut into 1-inch rings
2 cups beef broth
1 14-oz. can diced tomatoes
• Preheat the oven to 325 degrees. Sprinkle both sides of the brisket with the salt, thyme and pepper.
• In a large Dutch oven over medium-high heat, heat 1 tablespoon 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 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, adding salt and pepper to taste. Slice the brisket across the grain and serve with the gravy.