Why You’ll Love Thyme and Garlic Brisket Recipe

This recipe transforms a humble cut of meat into an impressive centerpiece with minimal hands‑on time. The slow braise allows the brisket to become incredibly tender while infusing it with aromatic garlic and thyme. The combination of wine and tomato deepens the sauce’s flavor, making every slice richly satisfying. Plus, it’s ideal for feeding a crowd and reheats beautifully for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cloves garlic finely chopped
½ teaspoon kosher salt plus more for seasoning
8 sprigs fresh thyme
¼ cup olive oil
4 pound beef brisket
Freshly cracked black pepper
8 large shallots halved
2 cups dry red wine
16 ounce can crushed tomatoes
1 handful fresh flat‑leaf parsley leaves
3 bay leaves

Directions

Preheat the oven to 325°F.
Combine the garlic and salt, chop into a paste, then add the thyme leaves and continue chopping. Mix the paste with 2 tablespoons of olive oil.
Season both sides of the brisket generously with salt and cracked black pepper. Heat a large Dutch oven over medium‑high heat and coat with the remaining olive oil. Sear the brisket for 4–5 minutes per side until golden.
Place the shallots around the brisket and brush the thyme‑garlic paste over the top. Add red wine, crushed tomatoes, parsley, and bay leaves. Cover tightly and transfer to the oven.
Bake for about 3–4 hours, basting every 30 minutes with pan juices, until the brisket is fork‑tender.
Remove the brisket to a cutting board and let it rest 15 minutes. Transfer shallots to a platter. Skim excess fat from the Dutch oven, then boil the pan juices over medium‑high heat 5 minutes to reduce by half.
Slice the brisket against the grain, transfer to the platter with shallots, and pour reduced pan juices over top.

Servings and timing

Serves about 6+ people.
Prep time: ~15 minutes
Cook time: ~4 hours
Resting time: ~15 minutes

Variations

• Wine substitute: Use beef stock or a mix of stock and a splash of balsamic vinegar for a non‑alcoholic braise while still adding depth.
• Herb swap: Add fresh rosemary or oregano alongside thyme for extra aromatics.
• Vegetable add‑ins: Include carrots, celery, or potatoes in the Dutch oven for a complete one‑pot meal.

Storage/Reheating

Refrigerate leftover brisket in an airtight container up to 3–4 days. Freeze up to 3 months. Reheat gently with some of the braising liquid in a covered dish in the oven or on the stovetop until warmed through.

FAQs

How much brisket should I plan per person?

Plan for about ½ pound of cooked brisket per person, which is roughly ¾ pound of raw brisket.

What’s the best way to slice brisket?

Always slice brisket against the grain for the most tender bite.

Can I make this brisket ahead of time?

Yes, it often tastes even better the next day. Store it in its cooking liquid and reheat gently.

Can I use a slow cooker instead of the oven?

Yes. After searing, place everything in a slow cooker and cook on low for 6–8 hours until tender.

Can I substitute dried thyme for fresh?

You can — use about one‑third the amount of dried thyme as you would fresh.

How do I know when it’s done?

It’s done when a fork slides into the meat with little resistance and the brisket pulls apart easily.

What wine should I use?

A dry red wine you enjoy drinking works best, such as Cabernet Sauvignon or Merlot.

Can I skip the tomatoes?

Yes — for a simpler braise, omit the crushed tomatoes and increase wine or stock.

Should I sear the brisket before braising?

Yes. Searing adds caramelized flavor and depth to the final dish.

How do I thicken the sauce?

After removing the brisket, boil the braising liquid until it reduces to your desired consistency.

Conclusion

This Thyme and Garlic Brisket is a comforting, flavor‑packed slow‑cooked beef dish that’s both impressive and approachable. With aromatic herbs, garlic, and a rich braising liquid, it’s destined to be a favorite for special gatherings or cozy dinners alike. Serve with your favorite sides and enjoy tender, melt‑in‑your‑mouth brisket every time.