brisket dutch oven recipe

Written ByJenny Smyth Posted on
brisket dutch oven recipe
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The Best brisket dutch oven recipe

I have been cooking for years, but there’s one recipe that still gets me excited – my brisket dutch oven recipe. It’s a classic dish that’s easy to make and always a crowd-pleaser.

My family loves it when I cook this for dinner, and it’s perfect for any occasion – whether it’s a holiday meal or just a regular Tuesday night. The best part is that it’s incredibly versatile, so you can serve it with all sorts of sides and toppings to suit your taste.

I’ve even started experimenting with different seasonings and marinades to give it an extra boost of flavor. When I’m feeling adventurous, I like to try out new recipes, but this one remains a staple in our household because of its simplicity and deliciousness.

Plus, the Dutch oven method makes the meat so tender and juicy that everyone raves about it. My kids are always asking for seconds (and sometimes even thirds!)

, which is the ultimate compliment from them. The best part is that it’s relatively healthy too – with all the slow-cooked goodness, you get plenty of protein and fiber without adding any extra fat.

So if you’re looking for a hearty, comforting meal that’ll please even the pickiest eaters, look no further than this amazing brisket Dutch oven recipe.

Dutch Oven Brisket

Dutch Oven Brisket

4.5 from 1397 votes

A tender, slow-cooked brisket made in a Dutch oven with a rich, savory gravy. This recipe delivers melt-in-your-mouth beef with minimal effort, perfect for a hearty family meal.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Brisket

3 to 4 pounds beef brisket, trimmed
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil

For the Braising Liquid

1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1 cup red wine (or additional broth)
2 tablespoons tomato paste
2 sprigs fresh thyme
2 bay leaves

👨‍🍳Directions

1Preheat your oven to 300°F.
2Pat the brisket dry with paper towels, then season all sides evenly with the salt and pepper.
3Heat the olive oil in a Dutch oven over medium-high heat until shimmering.
4Sear the brisket for 4 to 5 minutes per side until a deep brown crust forms, then transfer to a plate.
5Reduce the heat to medium and add the sliced onion.
6Cook, stirring occasionally, for 5 to 6 minutes until softened and lightly browned.
7Add the garlic and cook for 1 minute until fragrant.
8Stir in the tomato paste and cook for 1 minute.
9Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
10Add the thyme and bay leaves.
11Return the brisket to the Dutch oven, nestling it into the liquid.
12Cover with the lid and transfer to the preheated oven.
13Braise for 3 to 3.
5 hours, until the meat is fork-tender and pulls apart easily.
14Remove the brisket from the pot and let it rest on a cutting board for 10 minutes.
15Slice against the grain into thick pieces.
16Discard the thyme sprigs and bay leaves, then spoon the pan juices over the sliced meat before serving.

🔧Equipment

Dutch oven with lid
Chef’s knife
Cutting board
Tongs
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 48g

📝Notes

For best results, let the brisket rest in the refrigerator overnight after seasoning. You can substitute the red wine with extra beef broth if preferred. Leftovers reheat well in the oven with a splash of broth.

Watch Video Of How Dutch Oven Brisket Works

This recipe is always a good idea – whether you’re planning a family gathering or just need something comforting on a Tuesday night. One of my favorite things about this dish is how versatile it is – you can serve it with all sorts of sides and toppings to suit your taste.

If you’re feeling adventurous, try experimenting with different seasonings and marinades to give it an extra boost of flavor. And don’t worry about leftovers – they reheat beautifully in the microwave or oven, so you can enjoy this delicious meal all week long.

❓ Frequently Asked Questions About Dutch Oven Brisket

1. What type of meat should I use for this recipe?

You can use either beef or pork brisket for this recipe. If you prefer beef, look for a cut with a good balance of fat and lean meat to ensure tenderness.

2. Can I cook the brisket in a slow cooker instead of a Dutch oven?

While you can cook the brisket in a slow cooker, the results will be slightly different due to the cooking method. In a Dutch oven, you get a nice crust on the outside while keeping the inside tender and juicy.

3. How long does it take to prepare this recipe?

This recipe requires some prep time before cooking, but once you’ve got everything ready, it’s relatively quick to assemble and cook.

4. Can I serve this dish at room temperature or should it be hot?

This brisket is best served hot, straight from the oven or slow cooker.

5. How do I store leftover brisket?

Store leftover brisket in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

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