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Braised Brisket with Garlic

Braised Brisket with Garlic


"Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy."
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3 h 30 m servings 771 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 771 kcal
  • 39%
  • Fat:
  • 64.3 g
  • 99%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
  2. Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
  3. Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 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 the garlic cloves and about 1 cup 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 the gravy with the beef.


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Read all reviews 4
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We did not care for this, especially the sauce. The lemon zest seemed to overpower the whole thing. I ended up throwing out the gravy and smothering the beef in a store-bought beef gravy.

Brisket was great! I added 1 sliced onion when I was cooking the garlic and carrots and a head of cabbage (cut in 1/4) right before putting in the oven. I made gravy by adding 1/4 cup cornstarc...

The brisket was flavorful and tender, and the gravy was the best I think I've ever made. I normally use flour to thicken and have used water in the past to add to the pan drippings. Swanson Beef...

Don't let the 36 cloves of garlic keep you from making this awesome recipe. The garlic was golden brown, nutty and not at all overpowering to the dish. In fact, with the fresh garlic, fresh ro...