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Jim Coleman Recipes

Beef Brisket with Herbs & Garlic

Makes 8 - 10 Servings

For this recipe you will need:

  • 3 to 4 tablespoons olive oil
  • 1 beef brisket appx. 6 pounds, trimmed of excess fat but leaving some for flavor & moisture
  • Kosher salt and freshly-ground pepper
  • 3 heads of garlic - about 25 large cloves garlic, peeled
  • 1 sweet onion, peeled, and sliced into rings
  • 3 large shallots, peeled, and sliced into rings
  • 1/3 cup red wine (kosher if desired)
  • 2 1/2 cups beef broth
  • 2 to 3 teaspoons dried oregano, crushed
  • 2 teaspoons dried thyme

1. Liberally season brisket all over with kosher salt and freshly-ground black pepper.

2. Heat a large deep-sided, oven-proof pan with a lid (or Dutch oven) over medium-high heat. Add olive oil and when hot sear both sides of brisket, beginning with fat-side down, until golden brown. Remove to a platter.

3. Add garlic, onions, and shallots to the remaining oil in the pan. Cook and stir until the onions begins to turn golden and are limp about 5 minutes.

4. Add red wine and deglaze the pan, stirring for 1 to 2 minutes while scraping up the browned bits from the bottom of the pan. Add beef broth, oregano, and thyme. Bring back to a simmer and remove off heat. Push onion mixture to the side and return brisket to the pan. Spoon onion mixture over the top of the brisket, cover tightly, and place in a preheated 335 degrees oven.

5. Bake for 1 hour at 335 F. Reduce heat to 320 and bake an additional 1-1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover to keep warm. Let rest for 10 minutes.

6. Remove half of the onion mixture to a bowl. Skim off excess oil from the pan gravy and discard. Puree mixture until smooth. Return reserved whole onion mixture to the gravy.

7. Slice brisket diagonally across the grain. Serve with pan gravy.

©2008 WHYY