3 Servings 180 min Cook
24 Oz Beef, Brisket
3 Cloves, raw Garlic
3 Leaves Spices Whole Bay Leaves
1 Tbsp Salt
1 Tbsp Pepper
1 Tbsp Olive Oil
Preheat oven to 325 degrees F
Smash 5 to 6 garlic cloves, have 4 bay leaves and and an x-large piece of hefty aluminum foil handy, place these aside
Allow the brisket to sit out of the fridge for approximately 20 minutes prior to cooking.
With a sharp knife remove any excess fat, if necessary.
Using a paper towel pat dry the meat to remove any excess moisture and ensure a good sear.
Rub the brisket with a generous amount of salt and pepper, approximately 1 tablespoon of salt and pepper
Coat the bottom of a large pan with oil on high heat.
Once the fat/oil is hot place the brisket to sear, sear on both sides for approximately 5 minutes.
Remove the brisket from the pan and place it on a large piece of aluminum foil.
Place half of the smashed garlic cloves and bay leaves on the bottom of the brisket and the other half on top of the brisket.
Using the aluminum foil tightly wrap the brisket and fold in the ends.
You want to make sure that the brisket is tightly wrapped so that the natural juices of the brisket do not seep out
Once your Brisket is tightly wrapped place it on a baking dish, move it to the oven and allow it to cook for 3 hours, flipping 1-2 time during cooking.
Once cooked remove the brisket from the oven but do NOT unwrap the brisket, allow it to sit out for approximately 40 minutes before unwrapping, slicing and serving.
Enjoy.
