A succulent beef brisket, slow-cooked to perfection with aromatic thyme, resulting in unbelievably tender meat that melts in your mouth. Ideal for a comforting family meal.
Tender Thyme Brisket
A succulent beef brisket, slow-cooked to perfection with aromatic thyme, resulting in unbelievably tender meat that melts in your mouth. Ideal for a comforting family meal.
Ingredients
- 3 lb beef brisket flat cut
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups beef broth
- 1 bundle fresh thyme
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
Instructions
- Pat the beef brisket dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until well browned, about 3-5 minutes per side. Remove brisket and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the seared brisket to the pot. Nestle the bundle of fresh thyme next to the brisket.
- Bring the liquid to a gentle simmer, then cover the pot tightly and place it in a preheated oven at 325°F (160°C).
- Cook for 2 1/2 to 3 hours, or until the brisket is fork-tender. The internal temperature should reach 190-205°F (88-96°C).
- Remove the brisket from the oven and let it rest, covered, for at least 15 minutes before slicing against the grain.
- Serve the tender brisket with its pan juices, alongside your favorite mashed potatoes or roasted vegetables.
Notes
For extra flavor, consider browning chopped carrots and celery with the onions. Leftover brisket makes fantastic sandwiches. Always slice against the grain for maximum tenderness. If the pan juices are too thin, reduce them on the stovetop while the brisket rests.
