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
Brisket is a boneless cut of beef taken from under the first 5 ribs. Since it’s a well-used muscle, it requires a long, slow braising time to make it tender.
There are two cuts of brisket: the flat cut and the point cut. The former being leaner and more expensive and the latter more flavorful.
Braising is the best method to cook brisket. This requires the meat to be browned, then cooked with some liquid in a tightly sealed pan for a long period of time.
This method helps break down the tough fibers, tenderize the beef, and assists with flavor development. Use a Dutch oven with a layer of tightly wrapped foil between the pot and lid.
Like with flank steak, there is a visible grain showing how the muscle strands run in your meat. If you have a whole brisket instead of the flat or point cut, you will see the grain running in two different directions!
No matter what brisket cut, you slice across the grain, meaning perpendicular to the direction the muscle strands are running. This makes for more tender slices.
Like with all beef, place the brisket on a cutting board, cover with foil and let rest 10 minutes before cutting. This allows the juices to be redistributed throughout the beef.
195-205° is the temperature where the breakdown of collagen occurs. And the brisket must spend 30 minutes at this temperature to complete the process.
If you cook your brisket in the oven for 4 hours at 325 degrees F, monitoring the temperature is not necessary. When grilling brisket, the goal internal temperature is 165 to 170 degrees F.
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
Rosemary Garlic Brisket
This slow-cooked, flavorful beef brisket recipe is adapted from Tyler Florence.
- 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
- 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.
- 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.
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.
Amount Per Serving: Calories: 853Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 252mgSodium: 328mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 70g
39 Comments on “Rosemary Garlic Brisket”
That OXO fat separator is one of the greatest things since sliced bread! Rosemary is one of my favorite herbs to cook with and my family would go crazy for this.
Your brisket sounds great and I can just imagine how tender and flavorful it must have been.
Very nice. I love your marinade paste. After getting a sous vide, it’s hard for me to “go back” to more traditional ways of preparing brisket and flank steak because the meat comes out so tender, but up to that time I never had a problem with brisket! Great recipe!
HI Liz!! We love a brisket every now and then, it’s good! I love how you added tomatoes in yours. Looks delicious and it must be- great recipe!
I haven’t made a roast for so long. Usually we put briskets on the smoker but that, alas, hasn’t happened in a while either. This might be our St. Paddy’s Day meal here, Liz!
Beef brisket is my all time favourite! This looks so tender and yummy, Liz.
I’ve been wanting to braise a brisket for quite a while and this recipe has inspired me to do just that. Love the amount of wine. That with the rosemary sounds like a wonderfully flavored brisket.
Aah, this brisket looks phenomenal and so succulent (It is also a good reminder that I haven’t had brisket forever)! The combination of garlic and rosemary is simply irresistible, And with a hefty (And healthy lol) portion of red wine, that’s divine!
Such a comfort meal…we absolutely loved it.
I haven’t made a brisket in a very long time, and you have me craving it. This looks SO good, and we still have plenty of cold weather ahead of us where comfort food is in demand. This is perfect! Thanks.
I love the rosemary and garlic flavor of this brisket! It really makes a hearty and cozy meal, reminds me of Sunday dinners as a kid.
This is really good!! It was a huge hit for dinner last night!
My carnivore hubby would love this one also.
That’s comfort on a plate!
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.
This brisket looks so juicy and packed full of flavor!! Well done! Can’t wait to give it a go.
My first thought is – comfort food. This dish looks so hearty. My hubby would love it.
What a gorgeous plate of food Liz! I want to eat it all!!!
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!