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)


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    Why I Love This Recipe

    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, this year 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 meat 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 recipe - might I recommend:

    Ingredients & Substitutions

    • Garlic
    • Kosher salt
    • Fresh thyme
    • Olive oil
    • Beef brisket
    • Freshly cracked black pepper
    • Shallots
    • Dry red wine
    • Crushed tomatoes
    • Fresh flat-leaf parsley
    • Bay leaves

    How to Make

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

    Tips & Tricks

    Preparation Tips:

    1. Choose the Right Cut: Look for a brisket with good marbling (fat distribution), which helps keep it moist during cooking.
    2. Trim Excess Fat: Leave a thin layer of fat (about ¼ inch) for flavor, but trim off large, hard chunks that won’t render down.
    3. Season Generously: Brisket needs bold seasoning—use a dry rub or simple salt and pepper to create a flavorful crust - don't skimp. Season a day in advance for deeper flavor.
    4. Bring to Room Temperature: Allow the meat to sit out for 30–60 minutes before cooking to promote even cooking.

    Cooking Tips:

    1. Use Moist Heat: For oven or slow cooker methods, add liquid like broth, wine, or crushed tomatoes to keep the brisket moist.
    2. Monitor the Temperature: Use a meat thermometer and cook until the internal temperature is 195–205°F for optimal tenderness.
    3. Don’t Skip Searing: If braising, sear the meat first for a flavorful crust before adding it to the liquid.
    4. Cook Fat-Side Up: When roasting or smoking, place the meat fat-side up so the fat bastes the meat as it cooks.

    FAQ's

    Plan for about ½ pound of cooked brisket per person, which translates to about ¾ pound raw brisket

    Always slice brisket against the grain to ensure tenderness. Use a sharp knife for clean cuts

    Yes! Brisket often tastes better the next day. Cook it, let it cool, and store it in its cooking liquid. Reheat gently before serving.

    Similar Recipes

    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

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

    Thyme and Garlic Brisket

    Author: Gaby Dalkin
    5 from 24 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 minutes
    Cook Time 4 hours
    Resting Time 15 minutes
    Total Time 4 hours 30 minutes
    Course Main Course, Dinner
    Cuisine American
    Servings + people
    Prevent your screen from going dark

    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.

    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
    Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

    39 Comments

    1. Any recommendation for a substitute for the wine? I'd like to include this in my detox meal plan, but recipes have to be alcohol and sugar free!

    2. 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

    3. 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.

    4. 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!

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

    6. 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

    5 from 24 votes (16 ratings without comment)

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