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Braised Brisket with Garlic

Image of the prepared Braised Brisket with Garlic recipe
  • prep time: 30 min
  • total time: 3 hr 30 min
  • serves: 10 people

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.

Ingredients

cost per recipe: $43.78

  • 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 Unsalted Beef 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

Instructions

  • 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.
  • 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.

Reviews

(2)
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  • Braised Brisket with Garlic

    gcadotte
    January 16, 2012

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

  • Braised Brisket with Garlic

    markelarsson
    October 18, 2006

    I like garlic, so it is a great dinner!

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Made With

Calories 357
Total Fat 15 g
Sat. Fat 4.7 g
Trans Fat 0 g
Cholesterol 151 mg
Sodium 340 mg
Total Carb 4 g
Dietary Fiber 0 g
Sugar 0 g
Added Sugars 0 g
Protein 50 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 28 %DV
Potassium 19 %DV
Calories 357
Total Fat 15 g
Sat. Fat 4.7 g
Trans Fat 0 g
Cholesterol 151 mg
Sodium 235 mg
Total Carb 4 g
Dietary Fiber 0 g
Sugar 0 g
Added Sugars 0 g
Protein 50 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 30 %DV
Potassium 0 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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