This is one of my favorite recipes. It is the only way I have ever tried cooking brisket, and it is probably the only way I ever will make brisket. Do not let the quantity of garlic daunt you, it is well worth the effort for the flavor. If you can, get yourself a garlic peeler. It's just a little silicone tube, but it makes this dish far easier.
The original recipe called for red wine, but I choose to use balsamic vinegar instead. I am not a fan of win in general, so I prefer not to use it. The balsamic vinegar gives more of a full flavor, without the alcohol overtone. I also use a smaller cut of meat, to fit in my pot, and halve the amount of garlic used. Everything else stays the same.
Tuesday, January 17, 2012