Brisket in Garlic sauce
5 lbs of first cut brisket
40, or more cloves of garlic, peeled
2 tbs. red wine vinegar
1 c. beef or chicken broth, low sodium
3 - 4 sprigs of thyme or 2 tsp dried thyme
2 sprigs of rosemary
1 tsp lemon peel
N.B. this can easily be increased, just increase all ingredients proportionally
Preheat oven to 325
Heat oil in pan and brown brisket on both sides, remove from pan & set aside.
Cook garlic cloves until golden
Deglaze pan with vinegar
Add broth, thyme & rosemary, reduce heat to simmer
Salt & pepper brisket as desired and put in pan spooning up the garlic cloves on top of the meat
Cover brisket with foil or a lid and place in oven.
Cook, basting with pan juices every 30 minutes until fork tender (about 2.5 - 3 hours)
Remove from oven, remove brisket and place into service (i.e. foil) pan. Skim & defat pan juices. Spoon garlic, thyme & rosemary leaves into a blender (discard the stems) with about 1.5 cups of pan juices. Puree the garlic cloves and return the puree to the pan or a sauce pan with the rest of the pan juices. Add the lemon zest and boil until the sauce is thick enough. Nap the meat with the sauce, cover and place in the refrigerator overnight to firm (if you're in a real rush 5 hours in the fridge will do it but overnight is better).
2 hrs before serving, Thin or thick slice the meat according to preference and replace in sauce (you can redefat the sauce at this point if desired). Reheat in 180 degree oven, covered, until at serving temperature. About 2 hours.
Serve 10 or so depending on what else is present at the meal