20 Clove Brisket

• 8 tablespoons Worcestershire sauce
• 4 tablespoons vegetable oil
• 2 tablespoons garlic-flavored olive oil
• 2 tablespoons hot Chinese mustard
• 2 tablespoons salt
• 2 tablespoons black peppercorns
• 20 garlic cloves
• 1 (5 -6 lb) trimmed beef brisket
• 4 cups beef broth
• 4 cups dry red wine
• 1 large onion, sliced in thick rings

1. Combine Worcestershire, oils, mustard, salt, peppercorn and garlic in small bowl.
2. Pour over brisket (I use a large plasic brining bag).
3. Refrigerate overnight.
4. Preheat oven to 300 degrees.
5. In a large roasting pan place onion rings in single layer to act as a trivet for the brisket.
6. Reserve meat marinade and place cloves of garlic from the marinated meat in among the onion rings.
7. Place brisket, fat side up in roasting pan.
8. Add reserved marinade, broth and wine.
9. Brisket should be mostly covered with liquid.
10. Cover roasting pan tightly with foil.
11. Roast in oven for 3 hours.
12. Reduce heat to 250 degrees and roast additional 3 hours.
13. Remove from oven and allow brisket to stand in au jous for 20 minutes before removing from pan and slicing.
14. Strain au jous and serve with sliced meat.

worcestershire sauce, vegetable oil, garlic, hot chinese, salt, black peppercorns, garlic, trimmed beef brisket, beef broth, red wine, onion

Taken from www.food.com/recipe/20-clove-brisket-345695 (may not work)