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Roasted Garlic Beef Brisket

From Our Kitchen

Preheat your oven to 300ºF


1 piece beef brisket around 3 kg or 6 pounds.
salt and pepper to taste
2 Tbsp. olive oil
4-5 heads garlic peeled.
1 large onion, diced.
¼ cup red wine.
2-3 cups beef broth
1 bunch fresh oregano
4-5 leaves of basil


Season the brisket with salt and freshly-ground black pepper. You can rub a little olive oil over the brisket first if you prefer - helps the seasoning to stick.

Heat a large pan with a lid over medium-high heat. Add olive oil. Sear the brisket on both sides until golden brown. Put aside until later. Add garlic and onion to the pan. Saute until garlic turns golden and the onions become translucent.

Add red wine and deglaze the pan - this means dissolving all the tasty beef onion and garlic residue into the wine. Add beef broth, fresh oregano, and fresh basil. Bring back to a simmer, then turn off heat. Move garlic and onions to the side. Place your seared brisket in the pan. Cover with the garlic and onion mixture, cover and place in the oven.

Bake for 2.5 - 3 hours at 300ºF. The meat should be tender when prodded with a fork. Let the meat rest for 10 minutes which will make it even more tender.