Serves 8-12 (4 oz servings)
2 tablespoons olive oil
3-4 pound beef roast or brisket
Kosher salt and freshly ground pepper
40 cloves of garlic (3-4 heads)
1 large sweet onion, sliced and separated into rings
¼ cup red wine or balsamic vinegar
2 to 3 cups beef broth or stock
2 teaspoons dried oregano, crushed
1 teaspoon dried basil
1. Heat a large Dutch oven or heavy deep-sided skillet over medium-high heat. (I usually use my electric skillet.) Add olive oil to coat bottom of pan. Sear both sides of roast or brisket, until golden brown. Remove to platter.
2. Add garlic cloves and onions to the pan. Cook and stir until garlic begins to turn brown and onions are lump. Add wine or vinegar and deglaze the pan, stirring for one minute while scraping up the browned bits from the bottom the pan. Add beef broth, oregano and basil. Bring back to a simmer, and turn off heat.
3. Move garlic and onions to side of pan and return brisket to pan and spoon garlic and onion over the top of brisket. Cover tightly and place into 325 degree oven. Bake for one hour. Reduce oven to 300 degrees and bake an additional 1 to 2 hours, or until brisket or roast is fork tender.
4. Remove brisket to platter and cover with aluminum foil to keep warm. Cover with garlic and onions from pan. Skim off any excess fat in pan and discard. Add flour or corn starch slurry to thicken gravy. Cover brisket or roast with the gravy and serve.
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