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thyme and garlic brisket

Garlic Herb Brisket

Delicious Garlic Herb Brisket recipe with step-by-step instructions.
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Prep Time 1 hour 20 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 55 minutes
Servings: 8 servings
Calories: 3700
Ingredients Method

Ingredients
  

For the garlic thyme paste
  • 8 garlic cloves (freshly minced)
  • 3/4 tsp salt
  • 10 sprigs thyme (leaves removed and finely chopped)
  • 2 tbsp extra virgin olive oil
For the brisket
  • 4 lb brisket (trimmed but with a thin fat cap)
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
For the braise
  • 10 shallots (peeled and halved)
  • 2 1/4 cups bold red wine (like Cabernet Sauvignon)
  • 16 oz fire-roasted tomatoes
  • 1 tbsp tomato paste (for extra richness)
  • 1 tbsp balsamic vinegar (to balance acidity)
  • 1 handful parsley
  • 3 bay leaves

Method
 

  1. Preheat your oven to 325°F. While it heats, mince the garlic cloves finely and remove the thyme leaves from their stems, chopping them finely as well. In a small bowl, combine the minced garlic, thyme, and 3/4 teaspoon salt, then mash them together with the back of a spoon to create a paste. Stir in 2 tablespoons of extra virgin olive oil until well combined. This paste will be your flavor base for the brisket.
  2. Pat the trimmed brisket dry with paper towels to ensure good browning. Season all sides generously with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly cracked black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Once hot, carefully place the brisket in the pot and sear for 4-5 minutes per side until a deep golden-brown crust forms. This browning develops crucial flavor through the Maillard reaction.
  3. Remove the seared brisket from the pot and set aside. Add the halved shallots to the pot and sauté for 2-3 minutes until they begin to soften and release their sweetness. Return the brisket to the pot and rub the herb paste from Step 1 all over the meat, working it into the crevices. Pour in the red wine, scraping up any browned bits from the bottom of the pot—these concentrated flavors are essential. Add the fire-roasted tomatoes, tomato paste, balsamic vinegar, bay leaves, and the handful of parsley. I like to add the balsamic vinegar at this stage because it rounds out the acidity of the tomatoes and wine beautifully.
  4. Bring the braising liquid to a gentle simmer on the stovetop, then cover the pot and transfer it to the preheated 325°F oven. Braise for 3 to 4 hours, basting the brisket with the braising liquid every 30 minutes. This regular basting keeps the meat moist and allows the flavors to penetrate deeply. The meat is done when it's fork-tender and practically falls apart when probed—the fat cap should be tender, not chewy.
  5. Remove the pot from the oven and transfer the brisket to a cutting board. Let it rest for 15 minutes—this allows the muscle fibers to relax and retain their juices, keeping each slice tender and juicy. While the meat rests, use a slotted spoon to transfer the softened shallots to a serving plate. Place the pot over medium-high heat and bring the braising liquid to a boil. Let it reduce for about 5 minutes, stirring occasionally, until the sauce is reduced by approximately half and thickens slightly. This concentration intensifies the flavors and creates a luxurious, coating sauce.
  6. Slice the rested brisket against the grain into 1/2-inch thick slices—slicing against the grain shortens the muscle fibers, making each bite more tender. Arrange the slices on the plate with the reserved shallots, then ladle the reduced sauce generously over the top. The sauce should pool slightly around the meat, coating each slice with the rich garlic, thyme, and wine flavors.