Name: Aioli Brisket
Yield: 8
Ingredients: 5-pound brisket roast; 1/2 cup Jeunesse Cabernet Sauvignon or other semisweet red wine; 1/2 cup water; 12 cloves garlic, such as Mr. Dipz Peeled Garlic; 6 cloves garlic or 6 cubes Gefen Frozen Garlic; 2 eggs; 2 tablespoons vinegar (gluten-free if needed); 1/4 teaspoon sugar; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 and 1/2 cups Gefen Canola Oil; 1 tablespoon paprika; 1 tablespoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-2 tablespoons Bartenura Olive Oil

Aioli Brisket

Garlic aioli is one of the best dips to have in your fridge. It is so versatile and oh, so good! Make this aioli for the meat and use the rest as a dip for your fish dishes, or thin it out and use it as a salad dressing.

Ingredients

Brisket

5-pound brisket roast
1/2 cup Jeunesse Cabernet Sauvignon or other semisweet red wine
1/2 cup water
12 cloves garlic, such as Mr. Dipz Peeled Garlic

Aioli

6 cloves garlic or 6 cubes Gefen Frozen Garlic
2 eggs
2 tablespoons vinegar (gluten-free if needed)
1/4 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 and 1/2 cups Gefen Canola Oil

Spice Rub

1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoons Bartenura Olive Oil

Recommended Wine

Directions

In a tall, wide glass or container, combine garlic, vinegar, eggs, and seasonings. With a hand blender, blend until mixture starts to get frothy.
Slowly add measured oil, and blend until mixture thickens and forms a mayonnaise texture.
Mixture will thicken once it is refrigerated.

Combine all ingredients and massage into meat. Next, massage in 3 tablespoons garlic aioli. Place roast in baking pan.

In a small bowl, combine wine, water, and garlic. Pour liquid around meat.
Cover tightly and bake for 2 hours, or until meat reaches desired doneness.

Notes:

A spice rub is a combination of ground spices that is rubbed on raw food before cooking, creating a coating. There are 2 different types of spice rubs—wet and dry. What’s the difference? A wet rub is a paste that you form using ground spices and oil. It sticks to the food much better than a dry rub, which does not contain oil.

Simply rub the spices on the raw food, getting into all the crevices. You can either marinate, allowing the flavors to combine and the food to tenderize, or cook immediately.

Ingredients

Brisket

5-pound brisket roast
1/2 cup Jeunesse Cabernet Sauvignon or other semisweet red wine
1/2 cup water
12 cloves garlic, such as Mr. Dipz Peeled Garlic

Aioli

6 cloves garlic or 6 cubes Gefen Frozen Garlic
2 eggs
2 tablespoons vinegar (gluten-free if needed)
1/4 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 and 1/2 cups Gefen Canola Oil

Spice Rub

1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoons Bartenura Olive Oil

Directions

Step 1 - Prepare the Aioli

In a tall, wide glass or container, combine garlic, vinegar, eggs, and seasonings. With a hand blender, blend until mixture starts to get frothy.
Slowly add measured oil, and blend until mixture thickens and forms a mayonnaise texture.
Mixture will thicken once it is refrigerated.

Step 2 - Prepare the Spice Rub

Combine all ingredients and massage into meat. Next, massage in 3 tablespoons garlic aioli. Place roast in baking pan.

Step 3 - Prepare the Brisket

In a small bowl, combine wine, water, and garlic. Pour liquid around meat.
Cover tightly and bake for 2 hours, or until meat reaches desired doneness.

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Aioli Brisket

Directions

Prepare the Aioli

Prepare the Spice Rub

Prepare the Brisket

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