Description

This brisket is not a quick dish to make. It is cooked on the stovetop and in the oven and then should cool at least 6 hours. So be sure to cook it well in advance. It's well worth the time and effort.

Ingredients

• 1 head of garlic, separated into cloves, but not peeled
• 1 t. kosher salt
• 1/2 t. black pepper
• 3 lb. flat cut (first cut) brisket {or about 1 lb per person}
• 2 T. extra virgin olive oil
• 2 sweet onions, thinly sliced
• 3 c. cabernet sauvignon or another dry red wine
• 2 T. tomato paste
• 2 bay leaves
• 1 t. dried thyme
• 4 c. chicken broth or stock

Steps

1. Prepare the Garlic:
2. Fill a small saucepan with water; bring to a boil. Add the garlic cloves and cook at a rapid boil for 1-2 minutes, until the garlic is slightly softened.
3. Prepare a small bowl filled with ice water. Use a slotted spoon to transfer the garlic to the bowl of ice water; peel when cool enough to handle.