Thyme and Garlic Brisket
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Resting Time
15 mins
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Total Time
4 hrs 30 mins
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Servings
6 + people
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Calories
669 kcal
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Course
Main Course, Dinner
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Cuisine
American
Thyme and Garlic Brisket
Description
The recipe begins by preparing a garlic and thyme paste mixed with olive oil to coat the brisket. The beef is seasoned with kosher salt and black pepper, seared in a Dutch oven to develop a golden crust, then surrounded by halved shallots. Red wine and crushed tomatoes are added along with parsley and bay leaves, creating a rich braising liquid. Covered and baked at a moderate oven temperature for 3 to 4 hours, the brisket slowly becomes fork tender, basting periodically to keep the meat moist.
The result is a tender, juicy brisket with deep savory notes from garlic and thyme, complemented by the acidity and depth of red wine and tomatoes. The slow cooking renders connective tissue, ensuring a satisfying, soft texture. Leftovers can be repurposed in sandwiches, offering versatility beyond the main meal.
This dish is ideal for a holiday meal or any occasion where a substantial, flavorful roast is desired. It pairs well with simple sides such as mashed potatoes or roasted vegetables that can absorb the rich pan sauce.
Ingredients
- 6 cloves garlic finely chopped
- ½ teaspoon kosher salt plus more for seasoning
- 8 prigs thyme fresh
- ¼ cup olive oil
- 4 pound beef brisket
- black pepper freshly cracked
- 8 large shallot halved
- 2 cups red wine dry
- 16 ounce crushed tomatoes canned
- 1 handful parsley fresh; flat-leaf leaves
- 3 bay leaf
Instructions
- Preheat the oven to 325 degrees F.
- Combine the garlic and salt and finely chop to form a bit of a paste. Add the thyme leaves and continue to chop until incorporated. Put the paste in a small bowl with 2 tablespoons of olive oil and stir to combine.
- Generously season both sides of the brisket with kosher salt and freshly cracked black pepper. Place a large Dutch oven over medium-high heat and coat with the remaining olive oil. Place the brisket in the Dutch Oven and sear for 4-5 minutes on both sides until golden.
- Place the shallots into the Dutch Oven around the brisket and brush the thyme and garlic paste over the top of the brisket. Add the wine, tomatoes, parsley and bay leaves. Cover the pan tightly with the lid or a sheet of aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Carefully remove the brisket to a cutting board and let it rest for 15 minutes. Transfer the shallots out of the Dutch Oven and onto a serving platter. Skim off any excess fat and transfer the Dutch Oven with the pan juices to a burner over medium-high heat. Boil and stir for 5 minutes until the sauce reduces by ½.
- Slice the brisket against the grain, transfer to the platter with the shallots and pour the reduced pan juices on top. Serve as needed.
Notes
- This brisket serves well as a holiday main dish, suitable for special occasions.
- Leftover brisket can be repurposed into sandwiches for next-day meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6+ people
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 15g | 5% |
| Protein | 65g | 130% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 187mg | 62% |
| Sodium | 538mg | 22% |
| Potassium | 1355mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 66mg | 7% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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