Braised Brisket with Garlic


Submitted by:  Rick Tytko


  • 1 lemon
  • 3 T. Olive oil
  • 5 lbs. Beef brisket
  • 36 garlic cloves, peeled
  • 2 T. Red wine vinegar
  • 3 cups beef stock
  • 3-4 sprigs fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
  • 2 sprigs fresh rosemary leaves
  • 1 tsp. Chopped fresh rosemary leaves 
  • 1 tsp. Minced garlic


  1. Heat the oven to 350 degrees. Grate 1 teaspoon zest from the lemon.
  2. Heat the oil in a roasting pan over medium-high heat. Add the beef and cook until browned on both sides. Remove from pan. Pour off all but 1 Tablespoon pan drippings.
  3. Reduce heat to medium. Add garlic to the pan and cook till golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low.. Cook 5 minutes. Season with black pepper.
  4. Return the beef to the pan spoon the stock mixture over the beef. Cover the pan.
  5. Bake for 2-1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
  6. Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
  7. Place about half of the garlic cloves and about 1 cup of the pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
  8. Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium’high heat to a boil. Cook and stir until the gravy is thickened. Serve gravy with the beef.


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