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Braised Brisket with Garlic
Braised Brisket with Garlic
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Prep Time:
30 minutes
Total Time:
210 minutes
Prepare in advance for easier fat removal and tastier flavor in this delicious braised brisket dish.
Ingredients:
  • 1 lemon
  • 5 pounds beef brisket
  • 36 cloves garlic, peeled
  • 2 tablespoons red wine vinegar
  • 3 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
  • 3 sprigs fresh thyme leaves, or more to taste
  • 2 sprigs fresh rosemary leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon minced garlic
Instructions:
  • Preheat the oven to 325°F and grate 1 teaspoon of lemon zest.
  • In a roasting pan, heat olive oil over medium-high heat. Brown the beef on both sides until well-cooked. Take the beef out of the pan and keep 1 tablespoon of the pan drippings.
  • Lower the heat to medium. Sauté the garlic cloves in the pan until golden, stirring occasionally. Pour in the vinegar and stir for 1 minute, scraping up the flavorful browned bits. Add the stock, thyme, and rosemary sprigs. Reduce the heat to low and simmer for 5 minutes. Season with black pepper to taste.
  • Add the beef back to the pan and generously spoon the flavorful stock mixture over it. Cover the pan to let the flavors meld together beautifully.
  • Roast the beef for 2 1/2 hours, or until it is fork-tender, basting with pan juices every 30 minutes. Remove from pan, cover, and keep warm.
  • Pass the pan drippings through a sieve into a medium bowl, keeping the garlic and getting rid of the thyme and rosemary sprigs. Remove any excess fat.
  • Combine half of the garlic cloves and 1 cup of pan drippings in a food processor or blender. Blend until smooth.
  • In a skillet, bring the garlic mixture, remaining garlic cloves, pan drippings, rosemary, minced garlic, and lemon zest to a boil over medium-high heat. Stir and cook until the gravy thickens. Serve it over the beef.

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