brisket dutch oven recipe

Written BySheba G Updated On
brisket dutch oven recipe
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The Best brisket dutch oven recipe

I’m so excited to share with you my favorite brisket Dutch oven recipe! This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re hosting a family gathering or just need a hearty meal for the week, this recipe is sure to please.

I love that it’s easy to make and requires minimal prep time, making it a great option for busy families like mine. The best part? It’s incredibly tender and flavorful, with just the right amount of smoky flavor from the Dutch oven.

My kids can’t get enough of it, and I’ve even served it at potlucks and family reunions with rave reviews. As a home cook, I appreciate how versatile this recipe is – you can serve it with all sorts of sides, from classic mashed potatoes to fresh green beans. And let’s not forget about the health benefits – this recipe is packed with lean protein and complex carbs, making it a nutritious choice for your family.

Plus, the Dutch oven method ensures that the meat stays juicy and falls apart easily. I’ve tried countless brisket recipes over the years, but this one remains my go-to for its simplicity and flavor. So if you’re looking for a new favorite dish to add to your rotation, look no further!

This brisket Dutch oven recipe is sure to become a staple in your household too.

Dutch Oven Brisket

Dutch Oven Brisket

4.7 from 1205 votes

This Dutch oven brisket is a tender, flavorful main dish that is slow-cooked to perfection. The beef is seared then braised with vegetables and a rich broth until it pulls apart easily.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Brisket

4 lbs beef brisket, trimmed
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil

For the Braising Liquid

2 large onions, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup dry red wine
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
4 large carrots, cut into chunks
3 celery stalks, cut into chunks

👨‍🍳Directions

1Preheat the oven to 325°F.
2Season the brisket on all sides with salt and pepper.
3Heat the olive oil in the Dutch oven over medium-high heat until shimmering.
4Sear the brisket for 4-5 minutes per side until a deep brown crust forms.
5Transfer the brisket to a plate and set aside.
6Reduce the heat to medium and add the sliced onions, cooking for 5-6 minutes until softened and lightly browned.
7Add the minced garlic and cook for 1 minute until fragrant.
8Stir in the tomato paste and cook for another minute.
9Pour in the red wine and scrape up any browned bits from the bottom of the pot.
10Let the wine reduce by half, about 2-3 minutes.
11Add the beef broth, bay leaves, and thyme.
12Return the brisket to the pot along with any accumulated juices.
13Arrange the carrots and celery around the brisket.
14Bring the liquid to a gentle simmer.
15Cover the Dutch oven with its lid and transfer to the preheated oven.
16Braise for 3 hours, or until the brisket is fork-tender and easily shreds.
17Check the liquid level halfway through; if it looks dry, add a splash more broth.
18Remove the pot from the oven and let the brisket rest in the liquid for 10 minutes.
19Transfer the brisket to a cutting board and slice against the grain.
20Discard the bay leaves.
21Serve the brisket with the vegetables and braising liquid spooned over the top.

🔧Equipment

6-quart Dutch oven with lid
Tongs
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 48g

📝Notes

For a thicker sauce, remove the brisket and vegetables after cooking, then simmer the liquid on the stovetop for 10-15 minutes until reduced. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir until thickened.

Watch Video Of How Dutch Oven Brisket Works

This brisket Dutch oven recipe is truly a winner – it’s easy to make, deliciously tender, and packed with nutrients. Plus, the Dutch oven method ensures that the meat stays juicy and falls apart easily.

Whether you’re hosting a family gathering or just need a hearty meal for the week, this recipe is sure to please. One of my favorite ways to serve it is with some crusty bread on the side – we love dipping our slices into the rich juices from the pot.

❓ Frequently Asked Questions About Dutch Oven Brisket

Q: What type of beef should I use for this recipe?

A: For this recipe, I recommend using a flat-cut brisket. This cut is more tender than point cuts and will result in a more even cooking process.

Q: How long should I cook the brisket in the Dutch oven?

A: You’ll want to cook the brisket for about 2-3 hours at 275°F (135°C). You can check on it periodically to ensure that it reaches an internal temperature of 160°F (71°C).

Q: Can I use a different type of Dutch oven or pot?

A: While I highly recommend using a Dutch oven for this recipe, you can also use other heavy-bottomed pots or pans that distribute heat evenly.

Q: What sides are best paired with this brisket?

A: Some of my favorite sides to serve with this brisket include mashed potatoes, roasted vegetables, and crusty bread.

Q: Can I make this recipe ahead of time?

A: Yes! You can prepare the brisket up to 24 hours in advance by seasoning it and letting it sit in the refrigerator overnight before cooking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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