If you’re looking for a different take than the usual tomato-sauce based brisket at your next holiday meal, try this one and you’ll never go back. This just might be the best brisket you’ve ever had. Inspired by a recipe I once clipped from Bon Appetit, this brisket is so easy to make, but takes a little bit of planning ahead. By allowing the meat to dry out in the refrigerator seasoned with salt and freshly cracked pepper, it seasons the meat beautifully and gives it a bit of outer crust. The first part — searing the meat and getting the vegetables started — is quick. But the magic happens by letting it cook for a few hours. This is a great main dish for a holiday gathering, or just a Sunday when you want some comfort food. It may seem weird to add garlic cut in half without removing the papery skin, but the garlic cloves will caramelize during the cooking process, and before you shred the brisket, the cloves will easy pop out and you can discard the paper shell that’s left behind. Strange, I know… but it works! The garlic cloves lend so much to this. If you really love garlic, feel free to use more than one bulb. As far as I’m concerned, the more, the better.
