Submitted by: Rick Tytko
- 1 lemon
- 3 T. Olive oil
- 5 lbs. Beef brisket
- 36 garlic cloves, peeled
- 2 T. Red wine vinegar
- 3 cups beef stock
- 3-4 sprigs fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
- 2 sprigs fresh rosemary leaves
- 1 tsp. Chopped fresh rosemary leaves
- 1 tsp. Minced garlic
- Heat the oven to 350 degrees. Grate 1 teaspoon zest from the lemon.
- Heat the oil in a roasting pan over medium-high heat. Add the beef and cook until browned on both sides. Remove from pan. Pour off all but 1 Tablespoon pan drippings.
- Reduce heat to medium. Add garlic to the pan and cook till golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low.. Cook 5 minutes. Season with black pepper.
- Return the beef to the pan spoon the stock mixture over the beef. Cover the pan.
- Bake for 2-1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
- Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
- Place about half of the garlic cloves and about 1 cup of the pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
- Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium’high heat to a boil. Cook and stir until the gravy is thickened. Serve gravy with the beef.
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