Braised Brisket with 36 Cloves of Garlic

Name: Braised Brisket with 36 Cloves of Garlic
Total time: 240 min
Ingredients: about 36 fat, unpeeled garlic cloves (1 and 2/3 to 2 cups) or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic; 3 tablespoons Gefen Olive Oil; 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 Tonnelli Red Wine Vinegar; 3 cups chicken broth, preferably homemade or good-quality low-sodium purchased, such as Manischewitz Chicken Broth; 3 or 4 fresh thyme sprigs, or 2 teaspoons dried leaves; 2 fresh rosemary sprigs, plus 1 teaspoon chopped leaves; salt; freshly ground black pepper; 1 teaspoon grated lemon zest

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In my take on the French classic, chicken with forty cloves of garlic becomes brisket with thirty-six cloves. Baked low and slow in the oven, this flavorful bri

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Ingredients

about 36 fat, unpeeled garlic cloves (1 and 2/3 to 2 cups) or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic
3 tablespoons Gefen Olive Oil
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 Tonnelli Red Wine Vinegar
3 cups chicken broth, preferably homemade or good-quality low-sodium purchased, such as Manischewitz Chicken Broth
3 or 4 fresh thyme sprigs, or 2 teaspoons dried leaves
2 fresh rosemary sprigs, plus 1 teaspoon chopped leaves
salt
freshly ground black pepper
1 teaspoon grated lemon zest