Rosemary Garlic Brisket #SundaySupper

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.

Rosemary Garlic Brisket | Slow Cooked with red wine and herbs makes a tender, irresistible entree

Flavorful Rosemary Garlic 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.


Rosemary Garlic Brisket | Slow Cooked with red wine and herbs makes a tender, irresistible entree

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.

Rosemary Garlic Brisket | Slow Cooked with red wine and herbs makes a tender, irresistible entree

Beef Checkoff Logo

Make sure to follow The Beef Checkoff’s social media sites for more recipes and inspiration:

WebsiteTwitter FacebookPinterest

Find out more about Beef as a part of a healthy plate here:

Beef Nutrition Facts

Beef’s Big 10 Nutrients

Interactive Butcher Counter to help choose lean cuts

Plus you’ll definitely want to follow our Pinterest Board for more spectacular recipes: Healthy Meals with Beef

More Terrific Slow Cooked Beef Recipes for your Autumn Menu:

Healthy Plates with Beef

Plus 5 Quick Side Dishes for Beef #SundaySupper with The Beef Checkoff.

 

Rosemary Garlic Brisket #SundaySupper
 
Prep time
Cook time
Total time
 
This slow-cooked, flavorful beef brisket recipe is adapted from Tyler Florence.
Author:
Recipe type: Entree, Beef
Serves: 8-10 servings
Ingredients
  • 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 into chunks
  • 3 celery stalks, cut into 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
Instructions
  1. Preheat the oven to 325º. Make a paste by finely chopping the garlic, salt, and rosemary leaves to a small bowl along with 2 tablespoons of the olive oil.
  2. 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.
  3. Place all the vegetables around the meat and smear the garlic paste over the brisket. Add the wine, tomatoes and bay leaves.
  4. 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).
  5. 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.
  6. To serve, slice the brisket across the grain and plate with vegetables if desired.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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.

Brisket Collage

Comments

  1. Great minds think alike and make brisket!! haha Brisket is such a wonderful cut that often gets overlooked for fear of being dry. You have definitely proved that it is moist and tender when cooked properly! Gorgeous!

  2. Lynn@Happier Than A Pig In Mud says:

    Bet it smelled great cooking! I need to make something with rosemary soon, sounds good:@)

  3. My mouth is watering just looking at your brisket (and it’s really early in the morning). I’m wishing I had some to have a brisket and eggs breakfast today.

  4. Your rosemary garlic brisket makes Sunday dinner truly special! The brisket looks so moist and flavorful with all the garlic, rosemary and red wine! Yum!

  5. I want to bottle the smell of this cooking! Deliocious!

  6. What a healthy dinner! Love it! And the coleurs are like fall time!

  7. Brisket is something I really need to try cooking at home, rather than relying on a BBQ restaurant to do it for me. 🙂

  8. Delicious meal for the weekend dinner!

  9. Hi Liz, my husband would love this for dinner, I have been cooking more in my crock pot because I am now back in Phoenix and it has been in the high 90’s. This would be a perfect meal for that.

  10. I love a delicious brisket recipe. And that’s what this is. I can just see that it’s fork tender and fabulous.

  11. What a great recipe with the wine and rosemary. A lovely fall meal. (And, I bet this would make great sandwiches with the leftovers for when you need to be in front of that TV watching your favorite team!)

  12. I wish I could eat this Sunday Supper, alas, I will be on a plane!

  13. When I think of Sunday Supper, I think of something that looks like this. It looks absolutely wonderful!

  14. Brisket is one of my favorite things EVER! I love that you added a little rosemary to this – sounds amazing! Pinned!

  15. There is nothing better then a slow cooked beef brisket! I can smell this dish through the computer! Yum!

  16. Fabulous flavors and I know my family would love this for dinner!

  17. Rosemary is one of the quintessential fall herbs for me, so this looks great!

  18. I love all your tips in here for skimming the fat (literally). I need to go get a brisket now. 🙂

  19. THERE’S A FAT SEPARATOR??! (commence googling…)

    this brisket looks sooo tender and flavorful-I loooove beef!

  20. What a perfect Sunday supper meal! A wonderful dinner the whole family will love!

  21. My husband LOVES brisket. I don’t make it enough! I love how you tried to keep this meal as healthy as possible by cutting some of the fat, I would have done the same 🙂 Looks delicious!

  22. What a gorgeous plate of food Liz! I want to eat it all!!!

  23. Lizzy,
    My first thought is – comfort food. This dish looks so hearty. My hubby would love it.
    Annamaria

  24. This brisket looks so juicy and packed full of flavor!! Well done! Can’t wait to give it a go.

  25. One of these days we’re going to cook together. Because that would be the best thing in the world if you ask me. I’ve been eyeballing your delicious recipes for years, and years, it would be so cool to actually cook and eat together. We have to make that happen Liz.

    This is pure happiness on a plate. I love brisket, all the better if it has garlic. It’s like you know the way to my heart.

  26. That’s comfort on a plate!

  27. My carnivore hubby would love this one also.

Trackbacks

  1. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  2. Sauerbraten Makes for a Delicious #SundaySupper Slow Down Meal - A Kitchen Hoor's Adventures says:

    […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  3. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  4. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  5. Beef Stifado says:

    […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  6. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  7. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  8. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  9. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  10. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

  11. […] Rosemary Garlic Brisket by That Skinny Chick Can Bake […]

Speak Your Mind

*