Slow cooked with herbs and red wine, this Rosemary Garlic Brisket was fall-apart tender and delicious when dinner time rolled around! This post was sponsored by the Beef Checkoff. See details below.
The Flavorful Brisket
Brisket is a beautiful cut of meat to slow cook. After hours in the oven, the beef becomes tender and soaks up all the flavors of those ingredients accompanying it in the pot. I poured in some red wine, added garlic, sprigs of rosemary, bay leaves, tomatoes, carrots, celery and loads of red onions. The kitchen’s aroma was nothing short of intoxicating! As it simmered away, we enjoyed some family time walking the puppy around the neighborhood, then parking in front of the TV to root for our favorite teams. With a definite crispness in the air, this comforting beef brisket was the ideal way to usher in a new month and a new season.
Making Brisket a Healthy Choice
Though brisket has a fat cap covering the meat, I was determined to make this a healthy entree. I removed the obvious fat after the brisket was finished cooking, then reduced the juices sans fat to make a sauce. I poured the pan juices into my OXO fat separator and let the oils and fats rise to the top as it rested on the counter. Once there was a visible divide, I simply poured off all the excess fat. Alternatively, you can make this brisket the day before you serve it, park it in the fridge, and remove all the congealed fat once the dish is chilled. Bill was thrilled to have meat and potatoes (AND gravy) for his dinner, and I was delighted to serve a tender, flavorful, healthy entree with lots of veggies on the side. When it comes to healthy proteins, remember that beef offers some fabulous options. By pairing your lean beef selection with fruits, vegetables and/or whole grains, you’ll have a delicious, wholesome meal.
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Serves: 8-10 servings
- 4-6 garlic cloves, smashed
- ½ teaspoon kosher salt, plus more for seasoning brisket
- 4 sprigs fresh rosemary, chopped
- ¼ cup olive oil
- Beef brisket, about 4 pounds
- Freshly ground black pepper
- 4 large carrots, cut in chunks
- 3 celery stalks, cut in chunks
- 4 large red onions, cut in half
- 2 cups dry red wine
- 16 ounces tomatoes, chopped (I used a can of whole tomatoes)
- 3 bay leaves
- 1 tablespoon flour, optional
- Preheat the oven to 325º. Make a paste by finely chopping the garlic, salt and rosemary leaves. Add to a small bowl along with 2 tablespoons of the olive oil.
- Season both sides of the brisket with a generous amount of kosher salt and black pepper. Place a large roasting pan or Dutch oven over medium-high heat and add remaining olive oil. Add the brisket and sear both sides till nicely browned.
- Place all the vegetables around the meat and smear the garlic paste over the brisket. Add the wine, tomatoes and bay leaves.
- Cover the pan tightly with aluminum foil and place in oven. Bake for about 3 to 4 hours, basting every 30 minutes with the juices until the beef is very tender. Remove the brisket, cover with foil and let rest for 15 minutes before cutting. Remove the vegetables to a bowl and skim any visible fat (or pour into a fat separator).
- Heat the juices over medium-high and cook till reduced by half. You may thicken by adding a mixture of 1 tablespoon of flour mixed with 2 tablespoons of water.
- To serve, slice the brisket across the grain and plate with vegetables if desired.
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Disclosure: This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.