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1
Preheat oven to 325 degrees.
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2
Drop the garlic cloves into boiling water for 30 seconds.
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3
Drain immediately.
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4
Peel as soon as the garlic is cool enough to handle.
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5
Set aside on paper towels to dry.
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6
Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer.
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7
Use two burners, if necessary.
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8
Add the brisket and brown well on both sides, about 10 minutes.
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9
Transfer the brisket to a platter and set aside.
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10
Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves.
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11
Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold.
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12
Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
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13
Add the stock, thyme and rosemary sprigs and reduce the heat to a simmer.
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14
Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up.
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15
Spoon the garlic cloves over the meat.
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16
Place the brisket in the oven, cover and cook, basting every half-hour, until the meat is fork-tender, 2 1/2 to 3 hours or longer.
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17
(As the meat cooks, periodically check that the liquids are bubbling gently. If they are boiling rapidly, turn the oven to 300 degrees).
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18
Transfer the brisket to a cutting board and tent it loosely with foil.
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19
Prepare the gravy.
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20
Strain the braising mixture, reserving the garlic and discarding the thyme and rosemary sprigs.
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21
Skim and discard as much fat as possible from the liquid.
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22
Puree about 1/2 of the cooked garlic and 1 cup of the defatted braising liquid in a food processor or a blender.
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23
Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet.
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24
Add the reserved chopped rosemary, minced garlic and the lemon zest.
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25
Boil down the gravy over high heat, uncovered, to the desired consistency.
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26
Taste and adjust the seasoning.
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27
(If you want a smooth gravy, puree all of the cooked garlic cloves.) Cut the brisket into thin slices across the grain at a slight diagonal.
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28
Arrange the sliced brisket on a serving platter.
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29
Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.
