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Garlic-Herb Beef Brisket 10/10

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Garlic-Herb Beef Brisket

Beef brisket is a luxurious, melt-in-your-mouth main course, slow-cooked to perfection and deeply infused with fresh rosemary, thyme, and garlic. The brisket is bathed in a rich red wine reduction, creating a savory sauce that elevates each tender slice. This dish is an impressive, flavorful centerpiece perfect for cozy gatherings and special dinners, offering the richness of the beef balanced by fragrant herbs and wine.

Ingredients (for 6-8 servings):

  • 4-5 lb beef brisket
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 6 cloves garlic, minced
  • 1 cup dry red wine
  • 1 ½ cups beef broth
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 2 tbsp tomato paste

Instructions:

  1. Preheat the oven to 300°F (150°C). Season the brisket generously with salt and pepper.
  2. In a large Dutch oven or heavy, oven-safe pot, heat the olive oil over medium-high heat. Add the brisket and sear for 4-5 min. on each side until well-browned. Remove from the pot and set aside.
  3. In the same pot, add the onion and cook for 3-4 min. until softened. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for an additional minute to develop its flavor.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 min. to reduce slightly.
  5. Pour in the beef broth and add the rosemary, thyme, and bay leaves. Return the brisket to the pot, spooning some of the liquid over it. Cover with a lid or foil.
  6. Place the pot in the preheated oven and cook for 3-4 hours, or until the brisket is fork-tender. Baste the brisket with the cooking liquid every hour to keep it moist and infused with flavor.
  7. Once the brisket is done, transfer it to a cutting board to rest for 10-15 min. Skim off any excess fat from the cooking liquid, then bring it to a simmer on the stovetop. Cook for 5-10 min., reducing until thickened to a sauce-like consistency.
  8. Slice the brisket against the grain and serve with a drizzle of the rich red wine reduction.


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