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Forty Cloves of Garlic Brisket




Source of Recipe


net serf


List of Ingredients




Once the meat is done, mash roasted garlic cloves into pan sauce and serve with meat and mashed potatoes.
1 (6- to 7-pound) brisket
Salt, pepper
2 teaspoons paprika
1 teaspoon French mixed herbs (bouquet garni or salad herbs)
2 teaspoons garlic powder
2 tablespoons Dijon mustard
1/2 cup red wine, plus more if needed
1 cup beef bouillon, plus more if needed
2 to 3 heads garlic, separated into cloves but not peeled


Recipe



* Dust brisket with salt, pepper, paprika, French herbs and garlic powder and place in large roasting pan.
* Smear on mustard, then pour red wine and bouillon over brisket. Surround roast with garlic cloves.
* Cover well with foil and roast at 350 degrees until tender, about 3 to 4 hours.
* Reduce heat to 325 degrees. Once brisket is cool enough to handle, cut into 1/4-inch (or slightly thinner) slices, removing fat. Return slices to pan, spoon juices over and add bouillon and wine if required to barely cover.
* Continue roasting at 325 degrees until very tender, about 1 1/2 to 2 hours.

8 to 10 servings.

Each of 10 servings: 623 calories; 440 mg sodium; 259 mg cholesterol; 27 grams fat; 4 grams carbohydrates; 86 grams protein; 0.33 gram fiber.
From LA Times 12/17/00