Thyme and Garlic Brisket

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 30 minutes

Ingredients

6 cloves garlic (finely chopped)

1/2 teaspoon kosher salt (plus more for seasoning)

8 sprigs fresh thyme

1/4 cup olive oil

4 pound beef brisket

Freshly cracked black pepper

8 large shallots (halved)

2 cups dry red wine

16 ounce can crushed tomatoes

1 handful fresh flat-leaf parsley leaves

3 bay leaves

Directions

Preheat the oven to 325 degrees F.

Combine the garlic and salt and finely chop to form a bit of a paste. Add the thyme leaves and continue to chop until incorporated. Put the paste in a small bowl with 2 tablespoons of olive oil and stir to combine.

Generously season both sides of the brisket with kosher salt and freshly cracked black pepper. Place a large Dutch oven over medium-high heat and coat with the remaining olive oil. Place the brisket in the Dutch Oven and sear for 4-5 minutes on both sides until golden.

Place the shallots into the Dutch Oven around the brisket and brush the thyme and garlic paste over the top of the brisket. Add the wine, tomatoes, parsley and bay leaves. Cover the pan tightly with the lid or a sheet of aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Carefully remove the brisket to a cutting board and let it rest for 15 minutes. Transfer the shallots out of the Dutch Oven and onto a serving platter. Skim off any excess fat and transfer the Dutch Oven with the pan juices to a burner over medium-high heat. Boil and stir for 5 minutes until the sauce reduces by 1/2.

Slice the brisket against the grain, transfer to the platter with the shallots and pour the reduced pan juices on top. Serve as needed.

Nutrition

• Calories: 669 kcal
• Total Fat: 32 g
• Saturated Fat: 9 g
• Unsaturated Fat: 19 g
• Cholesterol: 187 mg
• Sodium: 538 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 65 g