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.

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Recipe Summary

prep:
30 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.

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  • 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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Nutrition Facts

771 calories; protein 40.5g 81% DV; carbohydrates 5.7g 2% DV; fat 64.3g 99% DV; cholesterol 165.6mg 55% DV; sodium 297.5mg 12% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/08/2016
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 cornstarch to 1/2 c water to the drippings. Delish! Read More

Most helpful critical review

Rating: 2 stars
12/24/2016
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. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
12/24/2016
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. Read More
Rating: 5 stars
08/04/2015
Don't let the 36 cloves of garlic keep you from making this awesome recipe. The garlic was golden brown nutty and not at all overpowering to the dish. In fact with the fresh garlic fresh rosemary and fresh thyme it all came together like the perfect song. My husband who doesn't really enjoy beef very much couldn't stop taking bites of it. Every time he put a fork full into his mouth he made that ahhh sound. Thanks Swanson!!! I LOVE brisket but don't make it very often because of my husband but now I think I can sneak this in every month without any static from him;-) I encourage you to try this recipe. I did salt and pepper the brisket before browning it and about half way through I put in some Large chunks of potato 1 onion quartered with the stem attached so that it didn't come apart and some peeled carrots about 3 inches long. My husband is crazy about carrots and I thought they would compliment this recipe. When I strained the pan drippings I made the garlic mixture in my Magic Bullet. That is a GREAT tip that I will use from now on. The garlic mixture is genius and helped to bring the pan drippings together to make the gravy. Another thing I learned from this recipe is the lemon zest! I have never done that before. I believe that the combination of the garlic mixture the red wine vinegar in the beginning and the lemon zest is the thing that sets this recipe apart from the others. I couldn't be happier with the results of this recip Read More
Rating: 5 stars
08/18/2015
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 Broth gave it such a hearty beef flavor and the garlic really brought it up a notch. The fresh ingredients also made all the difference. This recipe will definitely be in my future menus. Read More
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Rating: 5 stars
02/07/2016
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 cornstarch to 1/2 c water to the drippings. Delish! Read More
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