Thyme and Garlic Brisket

5 from 27 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 Time15

Cook Time4

Resting Time15

Total Time4 30

Course: Main Course, Dinner

Cuisine: American

Servings: + people

Author: Gaby Dalkin

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

Turn the braising liquid into sauce. Strain it, reduce it, and spoon it over the slices. A little glossy jus keeps this brisket from ever feeling dry.

Trim the fat strategically. A little fat cap is great for flavor and keeping the meat juicy, but too much means greasy sauce. Leave enough to baste the meat as it cooks.

Season generously. Brisket needs bold seasoning, Salt, pepper, garlic, and thyme should really make themselves known. Don’t hold back.

Sear before you braise. Browning all sides in a hot pan adds depth and caramelized flavor you can taste in every slice.

Use aromatics like a pro. Garlic and thyme go right into the braising liquid so the flavor infuses deeply. You’re not just seasoning the surface here. You’re building the backbone of the whole dish.

Low and slow is the move. Brisket is a tough cut that transforms when given time. Cook it gently so it becomes fall-apart tender instead of chewy.

Keep the liquid just right. You want enough braising liquid to come halfway up the meat, not drown it. Too much and you dilute flavor; too little and it dries.

Baste during the long cook. Spoon the braising liquid over the meat every hour or so to keep the top moist and flavorful.

Rest before slicing. Let the brisket hang out for 15–20 minutes after cooking. It gives the juices a chance to redistribute so every bite stays juicy.

Slice against the grain. This is huge for tenderness. Identify the grain direction and cut across it so every bite feels melt-in-your-mouth.

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