Aromatic Rosemary Garlic Brisket

Welcome to the ultimate guide for creating a mouth-watering Slow-Cooked Rosemary Garlic Beef Brisket Recipe that promises to be incredibly tender and bursting with flavor. Imagine the rich aroma filling your home as this savory dish simmers to perfection, culminating in a fall-apart tender meal that will become a cherished tradition for your family dinners. This recipe isn’t just a meal; it’s an experience, transforming a robust cut of beef into an irresistible centerpiece.

Our featured Rosemary Garlic Brisket recently stole the show at a Sunday family gathering, easily satisfying even the most ravenous appetites. A generous 4-pound brisket proved to be the perfect amount for our lively family of five, leaving everyone fully content and raving about the unforgettable taste.

Rosemary Garlic Brisket slices on a white plate with a bamboo fork.

Contents

Why This Slow-Cooked Brisket is a Must-Try

Brisket, a cut renowned for its rich flavor, truly shines when prepared using slow-cooking methods. This particular Dutch Oven Brisket recipe highlights why it’s such a remarkable choice for a comforting meal. The magic lies in the extended cooking time, which allows the beef to break down into incredibly tender, succulent strands, absorbing every nuance of the accompanying ingredients.

Our recipe infuses the brisket with a symphony of flavors: a generous pour of dry red wine, aromatic garlic, fresh sprigs of rosemary, earthy bay leaves, and a medley of vibrant vegetables including sweet tomatoes, crisp carrots, flavorful celery, and plenty of red onions. As these ingredients meld together over hours, your kitchen will be enveloped in an aroma that is nothing short of intoxicating. It’s the kind of scent that promises warmth and satisfaction, making the wait truly worthwhile.

This long, gentle braising process not only tenderizes the meat but also creates a rich, complex sauce that coats every bite. While the brisket simmers away, you’re free to enjoy precious family time – whether it’s an evening stroll, cheering on your favorite sports teams, or simply unwinding. It’s a meal that practically cooks itself once prepped, offering a delicious reward for minimal active effort.

As autumn leaves begin to fall and a distinct crispness fills the air, there’s nothing quite like a hearty, comforting dish to welcome the new season. This Slow Cooked Brisket with Red Wine and Herbs is the perfect embodiment of comfort food, making it an ideal choice to gather around the table with loved ones. For another fantastic option, you might also enjoy this Slow Cooker Beef Brisket from Dinner in 321, offering a different take on this versatile cut.

Beef brisket recipe in a white ceramic bowl with carrots and rosemary.

Tips for a Healthier Beef Brisket

While brisket is often associated with its fat cap, it’s entirely possible to transform this hearty cut into a healthier dinner option without sacrificing flavor or tenderness. The key lies in a few simple preparation and serving techniques.

First, before cooking, carefully trim any large, obvious pockets of fat from the brisket. This proactive step significantly reduces the overall fat content of the dish. After the brisket has finished its slow braise, the pan juices will be incredibly rich and flavorful, but they will also contain a good amount of rendered fat.

To create a lighter, yet equally delicious, sauce or gravy, pour the pan juices into a fat separator. Allow it to rest for a few minutes on the counter, and you’ll observe the oils and fats naturally rising to the top, creating a clear separation from the savory broth below. Simply pour off the excess fat, leaving behind a flavorful, reduced-fat jus.

An alternative method, perfect for meal prepping or serving later, is to cook the brisket the day before. Once cooked, allow the brisket and its juices to cool completely, then refrigerate overnight. As the dish chills, the fat will congeal at the top, making it incredibly easy to simply lift and remove the solid fat layer before reheating and serving. This technique results in a remarkably lean and flavorful sauce.

Pairing this lean beef selection with plenty of fruits, vegetables, and/or whole grains ensures a wholesome, balanced meal. Beef, a powerhouse of essential nutrients, offers fantastic protein options. Our Rosemary Garlic Brisket, served alongside a colorful array of vegetables, provides a delicious, satisfying, and nutritionally rich entree that everyone, including those mindful of their diet, can enjoy wholeheartedly. My husband, Bill, was particularly thrilled to have his beloved meat, potatoes (and gravy!), and I was equally delighted to serve a flavorful, healthy, and exceptionally tender dish.

Overhead view of dutch oven beef brisket.

Frequently Asked Questions About Brisket

What is Brisket?

Brisket is a boneless cut of beef obtained from the chest or lower chest of the cow, specifically from under the first five ribs. Because it comes from a heavily worked muscle, it contains a significant amount of connective tissue. This characteristic is precisely why brisket requires a long, slow braising time to break down these tough fibers and achieve its signature tender, melt-in-your-mouth texture.

There are typically two main cuts of brisket available: the flat cut (also known as the “first cut”) and the point cut (or “second cut”). The flat cut is generally leaner, more uniform in thickness, and often more expensive, making it ideal for slicing. The point cut, in contrast, is thicker and contains more intramuscular fat, contributing to a richer flavor and often used for shredded beef or burnt ends.

How Do You Cook Brisket?

Braising is widely considered the superior method for cooking brisket, especially when aiming for exceptional tenderness and deep flavor development. This technique involves first browning the meat on all sides to develop a rich crust and savory depth, then cooking it slowly with a small amount of liquid in a tightly sealed pan over an extended period. The moist, low-heat environment of braising slowly breaks down the collagen in the brisket, transforming it into gelatin and resulting in incredibly tender beef.

A heavy-bottomed Dutch oven is an excellent choice for braising brisket. For best results, place a layer of tightly wrapped aluminum foil between the pot and its lid to create an even more secure seal, trapping all the moisture and aromatic vapors within. This ensures the brisket remains submerged in a flavorful bath, allowing it to tenderize beautifully while infusing it with all the delicious accompanying ingredients.

How Do You Slice Brisket?

Slicing brisket correctly is just as crucial as cooking it properly for maximum tenderness. Like flank steak, brisket has a visible grain, which refers to the direction the muscle fibers run. If you’re working with a whole brisket that includes both the flat and point cuts, you’ll often notice the grain running in two different directions, making it essential to identify them.

Regardless of whether you have a flat cut, point cut, or a whole brisket, the golden rule is to always slice across the grain. This means cutting perpendicular to the direction of the muscle strands. Slicing against the grain shortens the muscle fibers, making each bite much more tender and easier to chew. If you slice with the grain, the meat will be chewy and tough.

Before slicing, remember to place the cooked brisket on a cutting board, cover it loosely with foil, and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute evenly throughout the meat, ensuring every slice is moist and flavorful.

What Internal Temperature is Best for Brisket?

For brisket to achieve that desired fall-apart tenderness, the internal temperature needs to reach a specific range where collagen breakdown occurs effectively. This optimal temperature range is between 195-205°F (90-96°C). Furthermore, the brisket should ideally remain at this temperature for approximately 30 minutes to fully complete the collagen-to-gelatin conversion process.

However, when cooking brisket in the oven using a braising method, such as at 325°F (160°C) for 3 to 4 hours, constant temperature monitoring is generally not necessary. The long, slow cook time in a sealed environment ensures the meat reaches and maintains the necessary temperature for tenderness. If you are grilling or smoking brisket, the goal internal temperature for doneness is usually 165 to 170°F (74-77°C), but for maximum tenderness, especially for a braised brisket, pushing it to the higher range is beneficial.

What to Serve with Your Perfect Brisket

A tender, slow-cooked brisket, especially one with a rich gravy, begs for complementary side dishes that can soak up all those delicious juices. Here are some excellent options to complete your meal:

Mashed Potatoes: Creamy mashed potatoes are undeniably the quintessential pairing for brisket. Their soft texture and mild flavor make them the perfect vessel for absorbing every drop of the savory gravy.
Rice: For a lighter carbohydrate option, fluffy rice or a comforting cheesy spinach rice casserole can also beautifully complement the rich brisket.
Homemade Bread: A crusty homemade bread, like a rosemary olive bread, is ideal for dipping into the flavorful pan juices, offering both texture and an aromatic lift.
Roasted Vegetables: Beyond the vegetables cooked with the brisket, consider additional roasted vegetables such as asparagus, Brussels sprouts, or root vegetables for added texture and nutrition.
Corn on the Cob: Sweet corn on the cob provides a lovely counterpoint to the savory meat, adding a touch of freshness.
Green Salad: A simple, crisp green salad with a light vinaigrette can cut through the richness of the brisket, offering a refreshing element to the meal.
Balsamic Glazed Carrots: For an extra pop of flavor and color, consider adding some carrots glazed with balsamic vinegar.
Creamy Polenta: Smooth, creamy polenta can be a delightful alternative to potatoes, providing a comforting and elegant side.

Explore More Delicious Beef Recipes

If you’ve enjoyed this slow-cooked brisket, you’ll surely love exploring other comforting and flavorful beef dishes. Here are some more of our favorites:

Pot Roast with Oyster Sauce
Instant Pot Short Ribs
Coffee Glazed Brisket
Slow Cooker Beef Stew
Braised Cola Brisket
Discover more of the best Beef Recipes for every occasion!

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The Recipe:

Rosemary Garlic Brisket

Prep Time
20 minutes

Cook Time
4 hours

Total Time
4 hours 20 minutes

Yield
8 servings

This slow-cooked, flavorful beef brisket recipe, adapted from Tyler Florence, promises tender, savory results that are perfect for any family meal or special occasion.

Rating: 5 stars based on 52 reviews

Ingredients

4-6 garlic cloves, smashed
½ teaspoon kosher salt, plus more for seasoning brisket
4 sprigs fresh rosemary, chopped
¼ cup olive oil
Beef brisket, about 4 pounds (flat cut recommended for easier slicing)
Freshly ground black pepper
4 large carrots, cut into chunks
3 celery stalks, cut into chunks
4 large red onions, cut in half
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
16 ounces canned chopped tomatoes (or whole tomatoes, crushed)
3 bay leaves
1 tablespoon all-purpose flour, optional (for thickening gravy)

Instructions

Preheat your oven to 325ºF (160ºC). In a small bowl, create an aromatic paste by finely chopping the garlic, ½ teaspoon kosher salt, and rosemary leaves, then mixing them with 2 tablespoons of the olive oil.
Generously season both sides of the beef brisket with kosher salt and freshly ground black pepper.
Place a large roasting pan or Dutch oven over medium-high heat on your stovetop. Add the remaining olive oil. Once hot, carefully place the seasoned brisket into the pan and sear both sides until deeply browned and a beautiful crust forms. This step is crucial for developing rich flavor.
Remove the brisket momentarily. Arrange all the cut vegetables (carrots, celery, and red onions) around the bottom of the pan. Place the seared brisket back on top of the vegetables, then generously smear the garlic-rosemary paste over the entire surface of the brisket.
Pour in the red wine, add the chopped tomatoes (with their juices), and tuck in the bay leaves. Ensure the liquid comes about halfway up the sides of the brisket.
Cover the pan tightly with aluminum foil, making sure it’s completely sealed, and then place the lid on top. Transfer the Dutch oven to the preheated oven. Bake for 3 to 4 hours, or until the beef is incredibly tender and easily pierced with a fork. For enhanced flavor and moisture, baste the brisket with the pan juices every 30-45 minutes during cooking.
Once cooked, carefully remove the brisket from the oven. Transfer the brisket to a clean cutting board, cover it loosely with foil, and let it rest for at least 15 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist and tender result.
While the brisket rests, remove the cooked vegetables to a separate bowl. To prepare the gravy, carefully skim off any visible fat from the pan juices (or pour the juices into a fat separator to easily remove the fat).
Heat the remaining juices in the pan over medium-high heat on the stovetop. Bring to a simmer and cook until the liquid has reduced by about half, intensifying its flavor. If desired, you can thicken the gravy by whisking together 1 tablespoon of flour with 2 tablespoons of cold water to form a slurry, then gradually whisking this into the simmering juices until thickened to your preference.
To serve, slice the rested brisket thinly across the grain. Plate with the cooked vegetables and spoon the rich, flavorful gravy generously over the top. Serve immediately with your favorite side dishes.

Notes

For an extra boost of flavor and tenderness, I often like to add additional sliced carrots to the Dutch oven during the last hour of braising time. They cook down beautifully in the rich juices, becoming wonderfully sweet and incredibly tender.