Description
This Thyme and Garlic Brisket recipe features a tender, slow-baked beef brisket infused with fragrant garlic, fresh thyme, and rich flavors from red wine and crushed tomatoes. Perfect for a comforting family meal, the brisket is seared to golden perfection before baking low and slow in a savory sauce alongside shallots, resulting in a melt-in-your-mouth texture and a flavorful pan sauce.
Ingredients
Units
Scale
Brisket and Seasoning
- 4 pound beef brisket
- 1/2 teaspoon kosher salt plus more for seasoning
- Freshly cracked black pepper, to taste
Garlic and Herb Paste
- 6 cloves garlic, finely chopped
- 8 sprigs fresh thyme (leaves only)
- 1/4 cup olive oil, divided
Vegetables and Sauce
- 8 large shallots, halved
- 2 cups dry red wine
- 16 ounce can crushed tomatoes
- 1 handful fresh flat-leaf parsley leaves
- 3 bay leaves
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow baking the brisket.
- Make Garlic and Thyme Paste: Combine the finely chopped garlic cloves with ½ teaspoon kosher salt, then chop further to create a coarse paste. Add thyme leaves stripped from the sprigs and continue chopping until everything is well incorporated. Transfer this paste into a small bowl and mix with 2 tablespoons of olive oil until combined.
- Season and Sear Brisket: Generously season both sides of the brisket with kosher salt and freshly cracked black pepper. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, place the brisket in the pot and sear for 4-5 minutes on each side until a golden crust forms.
- Add Vegetables and Flavorings: Nestle the halved shallots around the brisket in the Dutch oven. Brush the garlic and thyme paste evenly over the top of the brisket. Pour in the dry red wine and crushed tomatoes, then add the fresh parsley leaves and bay leaves to the pot.
- Bake the Brisket: Cover the Dutch oven tightly with its lid or a sheet of aluminum foil. Transfer the pot to the preheated oven and bake for 3 to 4 hours, basting every 30 minutes with the pan juices to keep the meat moist and flavorful. The brisket is ready when fork tender.
- Rest the Brisket: Carefully remove the brisket from the oven and transfer it onto a cutting board. Let it rest for 15 minutes to allow the juices to redistribute within the meat.
- Prepare the Sauce: Remove the shallots from the Dutch oven and place them on a serving platter. Skim off any excess fat from the pan juices. Place the Dutch oven with the pan juices back on the stovetop over medium-high heat and boil gently, stirring occasionally, for about 5 minutes until the sauce reduces by half and thickens slightly.
- Serve: Slice the brisket against the grain into thin slices. Arrange the meat on the platter with the shallots and pour the reduced pan sauce over the top. Serve immediately while warm.
Notes
- For best results, allow the brisket to rest before slicing to retain juiciness.
- Basting every 30 minutes helps keep the meat moist during the long baking process.
- Use a heavy-duty Dutch oven for even heat distribution and better searing.
- Dry red wines like Cabernet Sauvignon or Merlot work well for flavorful braising liquids.
- Leftover brisket can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
