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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.
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
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.
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aioli roast Can thus be done with a shoulder roast?