20 Clove Brisket Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Steps:

• Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
• Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
• Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.

Steps:

• Preheat oven to 325 degrees.
• Drop the garlic cloves into boiling water for 30 seconds.
• Drain immediately.
• Peel as soon as the garlic is cool enough to handle.
• Set aside on paper towels to dry.
• Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer.
• Use two burners, if necessary.
• Add the brisket and brown well on both sides, about 10 minutes.
• Transfer the brisket to a platter and set aside.
• Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves.
• Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold.
• Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
• Add the stock, thyme and rosemary sprigs and reduce the heat to a simmer.
• Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up.
• Spoon the garlic cloves over the meat.
• Place the brisket in the oven, cover and cook, basting every half-hour, until the meat is fork-tender, 2 1/2 to 3 hours or longer.
• (As the meat cooks, periodically check that the liquids are bubbling gently. If they are boiling rapidly, turn the oven to 300 degrees).
• Transfer the brisket to a cutting board and tent it loosely with foil.
• Prepare the gravy.
• Strain the braising mixture, reserving the garlic and discarding the thyme and rosemary sprigs.
• Skim and discard as much fat as possible from the liquid.
• Puree about 1/2 of the cooked garlic and 1 cup of the defatted braising liquid in a food processor or a blender.
• Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet.
• Add the reserved chopped rosemary, minced garlic and the lemon zest.
• Boil down the gravy over high heat, uncovered, to the desired consistency.
• Taste and adjust the seasoning.
• (If you want a smooth gravy, puree all of the cooked garlic cloves.) Cut the brisket into thin slices across the grain at a slight diagonal.
• Arrange the sliced brisket on a serving platter.
• Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.

Steps:

• Preheat the oven to 325°F.
• Drop the garlic cloves into a small saucepan of boiling water for 30 seconds. Drain immediately. Peel as soon as the garlic is cool enough to handle. Set aside on paper towels to dry.
• Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer. Use two burners, if necessary. Add the brisket and brown well on both sides, about 10 minutes. Transfer the brisket to a platter and set aside. (Or brown the meat under the broiler: place the brisket, fat side up, on a foil-lined broiler pan under a preheated broiler. Broil for 5 to 6 minutes on each side, until browned. Don't allow it to develop a hard, dark crust, which might make the meat tough or bitter. Move the meat around as necessary, so it sears evenly.)
• Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves. Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold. Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Add the stock, thyme, and rosemary sprigs, and reduce the heat to a simmer. Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up. Spoon the garlic cloves over the meat.
• Place the brisket in the oven, cover (if you have no lid, use heavy-duty foil), and cook, basting every half-hour, until the meat is fork tender, 2 1/2 to 3 hours or longer. (As the meat cooks, periodically check that the liquid is bubbling gently. If it is boiling rapidly, turn the oven down to 300°F.)
• The brisket tastes best if it is allowed to rest, reabsorbing the juices lost during braising, and it's easiest to defat the gravy if you prepare the meat ahead and refrigerate it until the fat solidifies. That is the method I use, given here, but the gravy can be prepared by skimming the fat in the traditional way, if you prefer. If you go that route though, do let the meat rest in the pan sauce for at least an hour.
• Cool the brisket in the pan sauce, cover well with foil, and refrigerate until the fat congeals. Scrape off all solid fat. Remove the brisket from the pan and slice thinly across the grain.
• Prepare the gravy: Bring the braising mixture to room temperature, then strain it, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid. Puree about one half of the cooked garlic with 1 cup of the defatted braising liquid in a food processor or a blender. (If you want a smooth gravy, puree all of the cooked garlic cloves.) Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Boil down the gravy over high heat, uncovered, to the desired consistency. Taste and adjust the seasoning. Rewarm the brisket in the gravy until heated through.
• Arrange the sliced brisket on a serving platter. Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.

Steps:

• 1. In a dry pan over medium heat, toast the dried chilies until they take on a dark color, pressing them down with a wooden spoon to increase contact with the pan, 3 to 4 minutes. Be careful not to inhale over the toasting chilies. Transfer them to a plate, then toast the peppercorns, swirling and shaking them until they crackle lightly and release their aromas, about 3 minutes.
• 2. Working in batches, grind the dried chilies and black peppercorns to a fine powder in a spice grinder. Stir in the lime zest. Transfer the mixture to a bowl, mix in the salt, and set it aside.
• In a food processor, combine the palm sugar, fish sauce, garlic, shallots, and young ginger. Pulse to a paste, then add the coconut milk and pulse more to smooth it out. Transfer the paste to a bowl and set it aside.
• 1. Put the brisket in a deep container and rub on the dry rub. Make sure to coat it thoroughly.
• 2. Next rub all of the paste on every part of the seasoned brisket. Cover the container and refrigerate for at least 24 and up to 48 hours.
• 1. Preheat a smoker to 190°F. Remember, you're using a nice local hardwood but no pine, cedar, hickory, or mesquite, which will overpower the flavors in this dish.
• 2. Smoke the brisket for 12 to 14 hours, monitoring the temperature the whole time and doing what you can to keep it within 10 degrees of the target temp of 190°F. At 10 hours, and every hour thereafter, check the beef with a skewer. The brisket is done as soon as the skewer goes in and out easily and when you get a jiggle that's borderline erotic upon poking the brisket with a finger. Or, fine, when it's around 150°F in the lean, flat part of the brisket. This is not your Jewish grandma's brisket, so don't expect it to fall apart.
• 3. Using some large, flat spatulas, remove the brisket from the smoker. Let the meat sit untouched for at least 20 minutes before carving and devouring in order to give the brisket some time to reabsorb its juicy juices.