Rosemary Garlic Brisket

Slow-cooked with herbs and red wine, this Beef Brisket Recipe was fall-apart tender and delicious when dinner time rolled around! 

This Rosemary Garlic Brisket was a huge hit at our Sunday night family dinner. I’m so glad the 4-pound brisket was plenty for our ravenous family of five!

Why You Must Make

• 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 the ingredients accompanying it in the pot. I poured in some red wine, and 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 dutch oven brisket was the ideal way to usher in a new month and a new season.

How to Make a Healthier Beef Brisket

Though brisket has a fat cap covering the meat, you can make it a healthier dinner option. First, remove the obvious fat from the beef, then after the brisket finished cooking, reduce the juices sans fat to make a sauce.

Pour the pan juices into a fat separator and let the oils and fats rise to the top as it rests on the counter. Once there is a visible divide, simply pour 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.

Frequently Asked Questions

What to Serve with Brisket:

You’ll definitely want mashed potatoes as a vessel for all the gravy that comes with this beef brisket recipe, but rice or homemade bread are other delicious options. Corn on the cob, roasted vegetables, and/or a green salad are other side dishes that work well with brisket.

You May Also Like:

• Beef Stroganoff
• Instant Pot Short Ribs 
• Coffee Glazed Brisket
• Slow Cooker Beef Stew
• Braised Cola Brisket
• More of the best Beef Recipes

Continue to Content

Print

The Recipe:

Rosemary Garlic Brisket

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Yield 8 servings

This slow-cooked, flavorful beef brisket recipe is adapted from Tyler Florence.

Ingredients

• 4-6 garlic cloves, smashed
• 1/2 teaspoon kosher salt, plus more for seasoning brisket
• 4 sprigs fresh rosemary, chopped
• 1/4 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.

Notes

I like to add sliced carrots to the Dutch oven during the last hour of braising time. They're so flavorful cooked in the juices.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 853Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 252mgSodium: 328mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 70g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest