Ingredients3 h 30 m servings 771 cals
- Heat the oven to 325 degrees 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 cloves 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.
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Per Serving: 771 calories; 64.3 g fat; 5.7 g carbohydrates; 40.5 g protein; 166 mg cholesterol; 298 mg sodium. Full nutrition
ReviewsRead all reviews 4
We did not care for this, especially the sauce. The lemon zest seemed to overpower the whole thing. I ended up throwing out the gravy and smothering the beef in a store-bought beef gravy.
Brisket was great! I added 1 sliced onion when I was cooking the garlic and carrots and a head of cabbage (cut in 1/4) right before putting in the oven. I made gravy by adding 1/4 cup cornstarc...
The brisket was flavorful and tender, and the gravy was the best I think I've ever made. I normally use flour to thicken and have used water in the past to add to the pan drippings. Swanson Beef...