Perhaps the MOST requested recipe is FINALLY here on WGC... I made you a Gaby approved Thyme and Garlic Brisket for all your holiday cooking needs!
Is there anything more comforting than a big, juicy piece of brisket? This recipe for Thyme and Garlic Brisket is simple to make and is perfect for any family gathering or holiday dinner. The garlic and thyme give the brisket a delicious flavor, and the dutch oven ensures that it will be tender and melt-in-your-mouth delicious. So, what are you waiting for? Grab your ingredients and get cooking!
Every single year, without fail, I get a few hundred DMs and emails with a request for a brisket recipe. And every single year, I've failed at providing that for you guys. Well, 2022 looks a little different my friends. Here is my new brisket recipe that is equal parts easy, delicious, moist and will be an absolute winner in your homes.
The process is pretty straightforward. The beef gets seasoned and seared. You'll want to do this in a heavy bottom Dutch Oven so you get a really beautiful sear. Once the outsides are seared, in go the liquids and it goes into the oven to braise for a number of hours. That will ensure that the brisket is easy to slice, perfectly tender and retains all the moisture. Slice and serve and you're ready to eat!
And if you need some sides to go with this Brisket recipe - might I recommend:
Au Gratin Potatoes
Lemon Garlic Brussels Sprouts
Sweet Potato Gratin
Herb Smashed Potatoes
Stovetop Mac and Cheese
French Onion Soup
Garlic Green Beans
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today!
Now that you know how to cook this delicious recipe, it's time to put your new skills to the test! Invite some friends over and make this dish for them. They will be so impressed with your cooking abilities! Not to mention, they'll love the taste of this amazing dish. So what are you waiting for? Get in the kitchen and start cooking up a storm!
Is there anything more comforting than a big, juicy piece of brisket? This recipe for Thyme and Garlic Brisket is simple to make and is perfect for any family gathering or holiday dinner. The garlic and thyme give the brisket a delicious flavor, and the dutch oven ensures that it will be tender and melt-in-your-mouth delicious.
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 ½.
Slice the brisket against the grain, transfer to the platter with the shallots and pour the reduced pan juices on top. Serve as needed.
Notes
This makes the perfect holiday meal centerpiece. Enjoy leftovers in sandwiches the next day!
When placing your meat, make sure the fattest side is facing upward. You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.
The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin. A tender and moist brisket is the result.
All brisket, no matter which cut you choose, is a tough cut of meat that needs to be cooked low and slow: think oven, slow cooker or indirect heat on a grill.
Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub.
Mind you, it is a little faster. The meat still needs a couple of hours in a higher temperature range to fully render fat and dissolve collagen. Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.
Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.
Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.
To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.
Preheat your smoker for 250-265F with some added Post Oak wood chunks or chips for extra smoke flavor. Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165, get ready to wrap in butcher paper.
Before smoking, the brisket should be trimmed of excess fat and seasoned generously with a dry rub. The dry rub should sit on the meat for at least an hour before smoking. Additionally, beginners should let the brisket sit at room temperature for about an hour before smoking to ensure even cooking.
On the other hand, if you cook it too long, the result is dry meat. The fall-apart goodness of this delicious meat is worth every hour. “Low and slow” is the cooking mantra for braised brisket with an oven temperature of 325°F. Allow about 1 hour of cooking time per pound of brisket.
Season the brisket liberally with your favorite beef rub or give my homemade beef rub a try. Kosher salt, coarse black pepper, and granulated garlic are also a great option. Cover the meat and apply the rub generously. Don't be shy with it.
Wrapping a brisket helps seal in the moisture and juices for the duration of the cooking process, which prevents your meat from drying out in the smoker.
Cooking brisket at a relatively low temperature (such as 300F) for a long period of time (6 to 7 hours for a 3 to 4 pound piece of meat) lets the connective tissue break down and the fat melt to keep the meat juicy. This results in very tender brisket.
Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart. You should be able to slice it into pieces that can just hold together, requiring a little pull to come apart.
The brisket is at its most tender when it reaches an internal temperature of around 195 to 205°F (90 to 96°C). However, the exact temperature for peak tenderness can vary based on factors like the cooking method, the grade of the meat, and personal preference.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
