Braised Brisket with 36 Cloves of Garlic

Infuse your kitchen with the irresistible aroma of this Braised Brisket with 36 Cloves of Garlic, a show-stopping centerpiece perfect for any special occasion or cozy family dinner. This hearty, slow-cooked beef brisket is seared to perfection and simmered in a luxurious blend of dry red wine, beef stock, and fresh herbs, creating a melt-in-your-mouth experience with every bite. The magic lies in those 36 cloves of garlic, which mellow and caramelize as they cook, adding a subtle sweetness that complements the tender brisket and medley of vegetables. With its deep, savory flavors and rich, glossy sauce, this dish pairs wonderfully with mashed potatoes or crusty bread to soak up every last drop. A true labor of love, this recipe is guaranteed to impress and become a cherished favorite for any occasion.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 4 pounds beef brisket
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 36 pieces garlic cloves (peeled)
• 2 large yellow onions (sliced)
• 3 medium carrots (peeled and cut into chunks)
• 3 stalks celery stalks (cut into chunks)
• 2 cups dry red wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 2 pieces bay leaves
• 4 sprigs fresh thyme sprigs
• 2 sprigs fresh rosemary sprigs

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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

Step 3

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 4-5 minutes on each side until browned. Remove the brisket and set aside.

Step 4

Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the garlic cloves and cook for 2-3 minutes, stirring occasionally, until lightly golden.

Step 5

Add the sliced onions, carrots, and celery to the pot. Cook for 5-7 minutes, stirring often, until the vegetables are softened.

Step 6

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

Step 7

Pour in the red wine, scraping the bottom of the pot to deglaze and release the browned bits. Simmer the wine for 3-4 minutes until slightly reduced.

Step 8

Add the beef stock, bay leaves, thyme, and rosemary to the pot. Return the brisket to the pot, placing it on top of the vegetables. The liquid should come about halfway up the side of the brisket. If needed, add more stock or water.

Step 9

Bring the liquid to a gentle simmer, cover the pot with a lid, and transfer it to the preheated oven.

Step 10

Braze the brisket in the oven for 3.5-4 hours, or until the meat is fork-tender. Check halfway through cooking and skim any excess fat from the surface if needed.

Step 11

Once cooked, remove the brisket from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain.

Step 12

Discard the herb sprigs and bay leaves. If desired, strain the cooking liquid into a separate saucepan, simmer to thicken, and serve alongside the sliced brisket as a gravy.

Nutrition Facts

Serving size	(3492.1g)

Amount per serving	% Daily Value*
Calories	5382.1

Total Fat 261.8g	0%
Saturated Fat 91.2g	0%
Polyunsaturated Fat 12.6g
Cholesterol 1705.5mg	0%
Sodium 13584.8mg	0%
Total Carbohydrate 99.8g	0%
Dietary Fiber 16.2g	0%
Total Sugars 27.9g
Protein 553.6g	0%

Vitamin D 145.1IU	0%
Calcium 620.1mg	0%
Iron 57.7mg	0%
Potassium 7920.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 44.6%

Carbs: 8.0%