Garlic Brisket

I am sure you all remember when Brian outed me last Thursday as wifezilla, queen of the clean house.  I’d like to publicly apologize, because hell hath no fury like a girl who’s Mom is on her way in town.

I fully acknowledge my 6 shades of crazy. But I do wish you would all sympathize with me.  Think about it. You’ve lived somewhere a full year and your mom hasn’t seen it yet.  You are Type A and really want it to look like you have your shit together.  You are PMSing. You have big presentations at work which keep you from sorting out your personal business.  Did I mention your mom is on her way? Also, she’s allergic to your cats.

Did I mention you’re on the rage train of womanhood?  Did I also mention you’re a control freak? Like fold toilet paper squares nuts?

Oh, I already told you those things about yourself which you can only admit when it’s 3:30 in the morning and you can’t sleep because you’re worried you need to dust that bookshelf just one.more.time.

Yes, it sure was at 3:30 AM when I silently admitted to myself that I have a serious problem, and that is my extreme need for absolutely everything in the world to go my way or the death highway.

In my honest opinion, I firmly believe that you can NEVER plan something enough.  I could have written out our 5 day week in 6 minute increments and would have probably been annoyed that I couldn’t get it nailed down to 5.

So poor Brian, lives with an absolute joy of a wife. A real peach.

And the only way I can begin to repay him for my extreme assholery, is to make him a brisket so loaded with garlic that it knocks him into next Wednesday.  Because time is the only thing that is going to wear off this level of insane.

Garlic Brisket

By Whitney, June 6, 2012

Garlic Brisket

Ingredients:

Instructions:

Preheat oven to 325 degrees. Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.Heat a large Dutch oven over medium-high heat. Add olive oil and sear both sides of brisket, beginning with fat-side down.  Remove and set aside. Add the garlic and onion to the pan. Cook until garlic and onions begins to turn golden brown. Add the tomato paste and cook for 1 minute. Add red wine and deglaze the pan, stirring for 1 minute while scraping up the browned bits from the bottom of the pan. Add beef broth, oregano, and basil. Bring back to a simmer, then turn off heat. Return the brisket to the Dutch oven.  Cover and place in the oven to bake for 3 hours.  Brisket is done when it falls apart at the touch of a fork.

Love,

Whit

Share It!

Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

Leave a Reply

Your email address will not be published. Required fields are marked *