This recipe is based on “Beef Roast (or Brisket) with 40 Cloves of Garlic

Serves 48 (4 oz servings)

Garlic Beef RoastIngredients:
8 tablespoons olive oil
30 pounds boneless beef roast or brisket
12 heads of garlic, peeled
4 large sweet onions, sliced and separated into rings
1 cup red wine or balsamic vinegar
12 cups beef broth or stock
16 teaspoons dried oregano, crushed
1 1/4 Tbsp dried basil
Kosher salt and freshly ground pepper, to taste
1/4 cup olive oil

1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium high heat.
3. Add garlic cloves and onions. Cook and stir until garlic begins to turn brown and onions are translucent. Remove to holding container.
4. Sear all sides of roasts or briskets in the skillet until evenly golden brown on all sides. Remove roasts to high sided hotel pan.
5. Add wine or vinegar to deglaze the bottom of the skillet, scraping up the browned bits from the bottom.
6. Add beef broth, oregano, basil, salt and pepper. Bring back to a simmer.
7. Add the beef broth and cooked garlic and onion over the top of brisket in the hotel pan. Cover and bake for two hours. Reduce heat to 300 degrees F and bake an additional 2-4 hours, or until brisket or roast is fork tender (internal temperature 145 degrees F).
8. Remove from oven and cover with foil to keep warm. Rest 15 minutes before carving.
9. Drain and reserve liquid from the hotel pan. Place in a large saucepan over medium high heat. Skim off and discard fat. Add flour or corn starch slurry to thicken to gravy. Cover sliced brisket or roast with the gravy and serve.

Larry E VaughnNote: I often make smaller versions of this in an 18-quart roaster or electric skillet set to 250 degrees F and let it cook for about eight hours the day before (instead of Step 7, above). Place it in the cooler or refrigerator overnight, and it is perfect consistency for running through the meat slicer. After slicing, I let it heat at 170 degrees in its own juices until close to service time, and then do Step 9. This keeps the meat extra moist, it retains its “medium” cooked appearance, and gives you the opportunity to adjust the flavor of the gravy to fit your whim.