Perhaps the MOST requested recipe is FINALLY here on WGC... I made you a Gaby approved Thyme and Garlic Brisket for all your holiday cooking needs!
Is there anything more comforting than a big, juicy piece of brisket? This recipe for Thyme and Garlic Brisket is simple to make and is perfect for any family gathering or holiday dinner. The garlic and thyme give the brisket a delicious flavor, and the dutch oven ensures that it will be tender and melt-in-your-mouth delicious. So, what are you waiting for? Grab your ingredients and get cooking!
Every single year, without fail, I get a few hundred DMs and emails with a request for a brisket recipe. And every single year, I've failed at providing that for you guys. Well, 2022 looks a little different my friends. Here is my new brisket recipe that is equal parts easy, delicious, moist and will be an absolute winner in your homes.
The process is pretty straightforward. The beef gets seasoned and seared. You'll want to do this in a heavy bottom Dutch Oven so you get a really beautiful sear. Once the outsides are seared, in go the liquids and it goes into the oven to braise for a number of hours. That will ensure that the brisket is easy to slice, perfectly tender and retains all the moisture. Slice and serve and you're ready to eat!
And if you need some sides to go with this Brisket recipe - might I recommend:
- Au Gratin Potatoes
- Lemon Garlic Brussels Sprouts
- Sweet Potato Gratin
- Herb Smashed Potatoes
- Stovetop Mac and Cheese
- French Onion Soup
- Garlic Green Beans
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Now that you know how to cook this delicious recipe, it's time to put your new skills to the test! Invite some friends over and make this dish for them. They will be so impressed with your cooking abilities! Not to mention, they'll love the taste of this amazing dish. So what are you waiting for? Get in the kitchen and start cooking up a storm!
Thyme and Garlic Brisket
Ingredients
- 6 cloves garlic finely chopped
- ½ teaspoon kosher salt plus more for seasoning
- 8 sprigs fresh thyme
- ¼ cup olive oil
- 4 pound beef brisket
- Freshly cracked black pepper
- 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 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.
Can this be cooked in the dutch oven on the stovetop instead of the oven (so hot in LA for Rosh Hashanah!)? If so, how many minutes on the burner?
I haven't tested it stovetop so I dont know the exact time but yes you can do that and just keep your eyes on it when it's fork tender!
Sorry , I meant to click on the stats on my review 5stars without a doubt
This was INCREDIBLE !!! I did it with 31b brisket , and cooked it slow for 5 hours. So moist and the sauce was insane . THANK YOU !
Maybe next time you could say how large a brisket. I would expect that a 4 lb brisket would require less wine and beef stock than an 8 lb brisket. But you never say
the recipe is written for a 4lb brisket as you can see in the recipe card / serving area
My daughter made this for Christmas dinner and even the picky kid eaters enjoyed it. I had to have the recipe as I thought it was phenomenal. I'll make it next time I host someone for dinner. Thanks for the great recipe.
Made this today and it was exceptional! Didn’t feel like opening a bottle of wine, so substituted beef broth. Recipe was fantastic.
Hi! This had been an absolute show stopper both times I have made it! If I upped the brisket to 5 pounds, how long in the oven? 4-5 hours? Thank you!
Can this be made the day before and warmed up for Thanksgiving?
sure can!
If making a day ahead - do you remove from the dutch oven/liquids and slice and then warm the next day, or do you keep the whole brisket in the dutch oven with the liquids and the next day warm then slice?
Hi Gaby! What wine did you use?
some cab sav that I had laying around!!
Brisket 911..at the supermarket..do I get the flat or round? Thank you Gaby!!