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Braised Brisket with Garlic

Braised Brisket with Garlic

5 2

Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.

serves 10 people

Ingredients

cost per recipe: $43.78

The price is determined by the national average.

  • 1

    lemon

  • 3

    tablespoons olive oil

  • 5

    pounds beef brisket

  • 36

    cloves garlic, peeled

  • 2

    tablespoons red wine vinegar

  • 3

    cups Swanson® Beef Stock or Swanson® Unsalted Beef Flavored Stock

  • 3

    to 4 sprigs fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed

  • 2

    sprigs fresh rosemary leaves

  • 1

    teaspoon chopped fresh rosemary leaves

  • 1

    teaspoon minced garlic

view nutrition info

How to Make It

Heat the oven to 325°F.  Grate 1 teaspoon zest from the lemon. Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan.  Pour off all but 1 tablespoon pan drippings. Reduce the heat to medium.  Add the garlic to the pan and cook until golden, stirring occasionally.  Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan.  Stir in the stock, thyme and rosemary sprigs.  Reduce the heat to low.  Cook for 5 minutes.  Season with black pepper. Return the beef to the pan.  Spoon the stock mixture over the beef.  Cover the pan. Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes.  Remove the beef from the pan, cover and keep warm. Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat. Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender.  Cover and process until the mixture is smooth. Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil.  Cook and stir until the gravy is thickened.  Serve the gravy with the beef.
Step 1

Heat the oven to 325°F.  Grate 1 teaspoon zest from the lemon.

Step 2

Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan.  Pour off all but 1 tablespoon pan drippings.

Step 3

Reduce the heat to medium.  Add the garlic to the pan and cook until golden, stirring occasionally.  Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan.  Stir in the stock, thyme and rosemary sprigs.  Reduce the heat to low.  Cook for 5 minutes.  Season with black pepper.

Step 4

Return the beef to the pan.  Spoon the stock mixture over the beef.  Cover the pan.

Step 5

Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes.  Remove the beef from the pan, cover and keep warm.

Step 6

Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.

Step 7

Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender.  Cover and process until the mixture is smooth.

Step 8

Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil.  Cook and stir until the gravy is thickened.  Serve the gravy with the beef.

Recipe Tips

  • Make-Ahead: Rich, braised meat dishes like this one taste even better the next day because there's more time for the flavors to marry.  Make this a day or two ahead and refrigerate.  Skim off any fat before reheating, covered, in the oven or on top of the stove.

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Made With
Swanson® Unsalted Beef Stock

Swanson® Unsalted Beef Stock

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Swanson® Beef Stock

Swanson® Beef Stock

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Ratings & Reviews

(2)
  • gcadotte

    January 16, 2012

    Braised Brisket with Garlic

    This is so tasty and tender that I will cook it regularly. I never used briskets much until I discovered this recipe.

    Was this helpful?

    (0) (0)
  • markelarsson

    October 18, 2006

    Braised Brisket with Garlic

    I like garlic, so it is a great dinner!

    Was this helpful?

    (0) (0)

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