Thursday, September 25, 2014

Tender beef brisket with 40 cloves of garlic

Preparation

Preheat oven to 350 degrees.

Season generously on both sides with kosher salt and freshly ground black pepper breast.

Heat a large pot or heavy face, deep, oven baked with a lid over medium heat. Add oil to cover the floor. Hold both sides of the chest, beginning with fat side down, until golden brown. Remove to a plate.

Add garlic and rings of sweet onions with the remaining oil in the pan. Cook, stirring, until garlic begins to turn golden and sweet onions are soft, about 5 minutes.

The red wine (or balsamic vinegar) and deglaze the pan, stirring for 1 minute while scraping the juices from the bottom of the pan. Add beef or chicken broth, oregano and basil. Bring to a boil, then turn off heat. Move the garlic and onion on the side of the chest and back, fat side up, in a Dutch oven or oven. Spoon garlic and onion on top of the chest, cover tightly and bake.

Bake for 1 hour at 350 reduce heat and cook at 325 F. overtime 1-1 / 2-2 or until the breast is tender. When the liquid has evaporated, a little broth or water. To remove chest to hold a plate and cover themselves warm. Let stand for 10 minutes.

Remove add half the garlic cloves and most of onions in a bowl. Remove remove excess fat from the pan and discard. Stir the sauce and garlic bread until soft. You can thicken suspension flour or cornstarch to the sauce, if desired. Previous reserved garlic cloves and whole onion sauce.

Mama Slice diagonally across the grain. Serve with the sauce from the pan.

Instructions: Peel the garlic can take both the time. You can reduce the preparation time with a garlic peeler tube. Matter if the do not pay for the convenience, some markets sell peeled garlic in sealed containers at a higher price. Look peeled garlic in the produce department.

Yield: 8-10 servings
Chest with 40 cloves of garlic recipe Peggy Trowbridge Filippone Photo © 2013, licensed to About.com, Inc.

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