20 Clove Brisket

Name: 20 Clove Brisket
Ingredients: 8 tablespoons Worcestershire sauce; 4 tablespoons vegetable oil; 2 tablespoons garlic-flavored olive oil; 2 tablespoons hot Chinese mustard; 2 tablespoons salt; 2 tablespoons black peppercorns; 20 garlic cloves; 1 (5 -6 lb) trimmed beef brisket; 4 cups beef broth; 4 cups dry red wine; 1 large onion, sliced in thick rings

11 ingredients

14 steps

Ingredients

8 tablespoons Worcestershire sauce
4 tablespoons vegetable oil
2 tablespoons garlic-flavored olive oil
2 tablespoons hot Chinese mustard
2 tablespoons salt
2 tablespoons black peppercorns
20 garlic cloves
1 (5 -6 lb) trimmed beef brisket
4 cups beef broth
4 cups dry red wine
1 large onion, sliced in thick rings

Directions

1

Combine Worcestershire, oils, mustard, salt, peppercorn and garlic in small bowl.
2

Pour over brisket (I use a large plasic brining bag).
3

Refrigerate overnight.
4

Preheat oven to 300 degrees.
5

In a large roasting pan place onion rings in single layer to act as a trivet for the brisket.
6

Reserve meat marinade and place cloves of garlic from the marinated meat in among the onion rings.
7

Place brisket, fat side up in roasting pan.
8

Add reserved marinade, broth and wine.
9

Brisket should be mostly covered with liquid.
10

Cover roasting pan tightly with foil.
11

Roast in oven for 3 hours.
12

Reduce heat to 250 degrees and roast additional 3 hours.
13

Remove from oven and allow brisket to stand in au jous for 20 minutes before removing from pan and slicing.
14

Strain au jous and serve with sliced meat.