Braised Brisket with Thirty-Six Cloves of Garlic from Jewish Holiday Cooking by Jayne Cohen

Name: Braised Brisket with Thirty-Six Cloves of Garlic from Jewish Holiday Cooking by Jayne Cohen
Ingredients: 3 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 3 or 4 fresh thyme sprigs, or 2 teaspoons dried leaves; A first- or second-cut beef brisket (about 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry; 2 tablespoons red wine vinegar; About 36 fat, unpeeled garlic cloves (1⅔ to 2 cups) or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic; 3 tablespoons olive oil; Salt and freshly ground black pepper; 1 teaspoon grated lemon zest; 2 fresh rosemary sprigs, plus 1 teaspoon chopped leaves

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In my take on the French classic, chicken with forty cloves of garlic becomes brisket with thirty-six cloves. All that feisty garlic turns sweet and mellow with

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Ingredients

3 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased
3 or 4 fresh thyme sprigs, or 2 teaspoons dried leaves
A first- or second-cut beef brisket (about 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry
2 tablespoons red wine vinegar
About 36 fat, unpeeled garlic cloves (1⅔ to 2 cups) or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic
3 tablespoons olive oil
Salt and freshly ground black pepper
1 teaspoon grated lemon zest
2 fresh rosemary sprigs, plus 1 teaspoon chopped leaves