Description
This Thyme and Garlic Brisket recipe features a tender, slow-braised beef brisket infused with aromatic garlic, fresh thyme, and rich red wine. Seared to golden perfection and oven-baked with shallots and crushed tomatoes, the brisket is finished with a flavorful, reduced pan sauce making it a perfect hearty and comforting meal for gatherings.
Ingredients
Scale
Brisket and Seasoning
- 4 pound beef brisket
- ½ teaspoon kosher salt, plus more for seasoning
- Freshly cracked black pepper, to taste
Herb Garlic Paste
- 6 cloves garlic, finely chopped
- 8 sprigs fresh thyme (leaves removed)
- ¼ cup olive oil (divided: 2 tablespoons for paste, remaining for searing)
Additional Ingredients
- 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 F (163 degrees C) to prepare for slow braising.
- Prepare Garlic Thyme Paste: Combine the finely chopped garlic and ½ teaspoon kosher salt and chop further to form a paste. Add thyme leaves and chop until fully incorporated. Transfer this paste to a small bowl and mix with 2 tablespoons of olive oil until well combined.
- Season and Sear Brisket: Generously season both sides of the brisket with kosher salt and freshly cracked black pepper. Heat a large Dutch oven over medium-high heat and add the remaining olive oil. Sear the brisket for 4-5 minutes on each side until a golden crust forms, then remove from heat.
- Arrange and Add Flavorings: Place the halved shallots evenly around the brisket in the Dutch oven. Brush the garlic and thyme paste over the top surface of the brisket.
- Add Liquids and Herbs: Pour in the dry red wine and add the crushed tomatoes, fresh parsley, and bay leaves around the brisket. Cover the Dutch oven tightly with its lid or aluminum foil.
- Braise the Brisket: Transfer the covered Dutch oven to the preheated oven. Bake for 3 to 4 hours, basting every 30 minutes with the pan juices, until the brisket is fork-tender.
- Rest the Brisket: Carefully remove the brisket from the Dutch oven and place it on a cutting board. Let it rest for 15 minutes to allow juices to redistribute.
- Prepare the Sauce: Remove the shallots from the Dutch oven and place them on a serving platter. Skim off excess fat from the pan juices. Place the Dutch oven with the juices on the stovetop over medium-high heat and boil, stirring occasionally, for about 5 minutes until the sauce reduces by half and thickens slightly.
- Serve: Slice the brisket against the grain and arrange it on the platter with the shallots. Pour the reduced pan sauce on top. Serve warm and enjoy.
Notes
- For best results, use a well-marbled brisket that will become tender during slow braising.
- Keep an eye on the braising liquid level; add a splash of water or broth if it reduces too much during cooking.
- Basting every 30 minutes helps keep the meat moist and flavorful.
- You can prepare the garlic thyme paste in advance to save time.
- Allowing the brisket to rest after cooking helps retain juices when slicing.
- Leftovers keep well refrigerated for up to 3 days and taste even better reheated.
Nutrition
- Serving Size: 1/6 of recipe (about 6 ounces cooked brisket with sauce and shallots)
- Calories: 480
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
