Brisket
Equipment
- Dutch Oven Large
Ingredients
- 6 Cloves Garlic Finely chopped
- 1/2 Tsp Kosher Salt
- 8 Sprigs Fresh Thyme
- 1/4 Cup Olive Oil
- 4 Pound Beef Brisket
- 8 Shallots Large, halved
- 2 Cups Dry Red wine
- 16 Ounce Crushed Tomatoes Can
- 1 Handful Flat-leaf parsley leaves
- 3 Bay Leaves
Instructions
- Preheat the oven to 325°F.
- Make the Paste: Combine garlic and salt to form a paste. Add thyme leaves and mix with 2 tablespoons of olive oil.
- Season the Brisket: Generously season the brisket with salt and pepper. In a large Dutch oven, heat the remaining olive oil over medium-high heat and sear the brisket for 4 to 5 minutes on each side until golden.
- Add Shallots: Place the halved shallots around the brisket, then spread the garlic-thyme paste on top. Pour in the wine, crushed tomatoes, and add parsley and bay leaves.
- Bake: Cover tightly and bake for 3 to 4 hours, basting every 30 minutes, until the beef is fork tender.
- Rest and Reduce: Remove the brisket to a cutting board to rest for 15 minutes. Transfer the shallots to a platter. Skim excess fat from the juices, bring to a boil over medium-high heat, and reduce for 5 minutes.
- Serve: Slice the brisket against the grain, place on the platter with shallots, and pour the reduced juices on top.
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