Thyme and Garlic Brisket

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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!

Thyme and Garlic Brisket from www.whatsgabycooking.com (@whatsgabycookin)

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!

Thyme and Garlic Brisket from www.whatsgabycooking.com (@whatsgabycookin)

And if you need some sides to go with this Brisket recipe – might I recommend:

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 from www.whatsgabycooking.com (@whatsgabycookin)

Thyme and Garlic Brisket

5 from 4 votes
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.
Prep Time 15 mins
Cook Time 4 hrs
Resting Time 15 mins
Total Time 4 hrs 30 mins
Course Main Course, Dinner
Cuisine American
Servings 6 + people

Ingredients
  

  • 6 cloves garlic finely chopped
  • 1/2 teaspoon kosher salt plus more for seasoning
  • 8 sprigs fresh thyme
  • 1/4 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 1/2.
  • 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 makes the perfect holiday meal centerpiece. Enjoy leftovers in sandwiches the next day!

Nutrition Information

Calories: 669kcal | Carbohydrates: 15g | Protein: 65g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 187mg | Sodium: 538mg | Potassium: 1355mg | Fiber: 3g | Sugar: 6g | Vitamin A: 287IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 8mg

22 Comments

  1. I don’t have a Dutch Oven but have a All Clad Stockpot that can go in the oven – would that work? Or sear in a skillet then transfer to a baking dish with a lid?

    1. is the stockpot really deep – like would it fit in the oven? If not, than searing in a skillet and then into a baking dish with ovenproof lid is great

  2. This looks amazing! Want to try this recipe, but my brisket is only about 2 lbs, should I reduce the baking time? Thanks!

  3. I will be making this at my own home but serving it at my parents home. My drive is about 15-20 minutes. Should I bring it over in the dutch oven and slice up there or should I take it out of the dutch oven and let it “sit” during the drive. Just don’t want it to get too cold in case we don’t eat right away. What do you suggest?

    Thank you!

  4. I know this is a silly question, but I’ve called three markets so far and no one stocks brisket. What cut of meat can I use or any suggestions on where to get brisket in LA? I struck out at Wholefoods, Gelsons and local butcher.

  5. If i am doubling the recipe to serve 12 people, and getting an 8lb brisket, would the cook time change at all? I see the recipe changes but not the cook time, i’d think the cook time would go up right?

    Thanks!

    1. yes – cook time would absolutely change! Sorry the recipe plugin doesn’t accommodate that in the back end. But it would add probably 60-90 minutes + to cook time. Just keep your eyes on it when it feels tender to a fork

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