Best 3 Dutch Oven Brisket Recipes

**Discover a Culinary Delight: Dutch Oven Brisket and a Trio of Tempting Recipes**

Indulge in the classic comfort food of Dutch oven brisket, a dish that embodies the essence of slow-cooked perfection. This succulent beef brisket, braised in a flavorful broth infused with aromatic herbs and spices, offers a meltingly tender texture and a symphony of rich flavors.

Our comprehensive guide features three distinct recipes that cater to various preferences and dietary restrictions. The **Classic Dutch Oven Brisket** recipe embraces traditional techniques, delivering a timeless dish that has stood the test of time. For those seeking a healthier alternative, the **Lightened-Up Dutch Oven Brisket** recipe trims excess fat while preserving the delectable taste. And for those with a gluten-free lifestyle, the **Gluten-Free Dutch Oven Brisket** recipe ensures enjoyment without compromising flavor.

Each recipe is meticulously crafted with step-by-step instructions, ensuring success for home cooks of all skill levels. Additional tips and tricks are provided to elevate your brisket to a culinary masterpiece. Prepare to tantalize your taste buds with this iconic dish, perfect for special occasions, family gatherings, or simply a cozy night in.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC BEEF BRISKET IN A DUTCH OVEN

Basic Beef Brisket in a Dutch Oven image

Imagine delicious, tender slices of brisket, piled high on your plate. You could make this your reality in just a few hours with this simple recipe for the Dutch oven.

Provided by ChefTony

Categories Main Dish Recipes Roast Recipes

Time 3h20m

Yield 6

Number Of Ingredients 15

Ingredients

1 (3 pound) beef brisket
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
2 large onions, sliced
3 cloves garlic, minced
1 cup beef broth
1 cup ketchup
⅓ cup packed brown sugar
⅓ cup cider vinegar
3 tablespoons chili powder
2 bay leaves
¼ teaspoon cayenne pepper
¼ cup cold water
3 tablespoons all-purpose flour

Steps:

Sprinkle brisket with seasoned salt and black pepper.
Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven.
Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket.
Bring beef mixture to a boil; reduce heat to low and cover. Simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.
Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 32.7 g, Cholesterol 92.1 mg, Fat 36.4 g, Fiber 2.5 g, Protein 25.8 g, SaturatedFat 13 g, Sodium 760.3 mg, Sugar 23.5 g

FORTY CLOVE DUTCH OVEN BRISKET

Forty Clove Dutch Oven Brisket image

Make and share this Forty Clove Dutch Oven Brisket recipe from Food.com.

Provided by Sharon123

Categories Roast Beef

Time 3h20m

Yield 8-10

Number Of Ingredients 12

Ingredients

1 (5 -6 lb) beef brisket, rinsed and patted dry
salt
fresh ground pepper
2 tablespoons olive oil
40 large garlic cloves, peeled
1 large sweet onion, thick sliced and separated into rings
1/4 cup red wine
2 1/2 cups beef stock
1 tablespoon tomato paste
2 bay leaves
1 -2 teaspoon dried basil
1/2 teaspoon oregano

Steps:

Preheat oven to 325 degrees.
Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.
Heat a large skillet(that can be placed in oven)or Dutch oven with a lid over medium-high heat on stove top. Add olive oil to coat the bottom of the pan. Sear both sides of brisket fat-side down first, until golden brown. Remove to a sheet pan.
Add garlic cloves and onion rings to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and sweet onions are limp and lightly colored.
Add red wine and deglaze the pan by scraping up the browned bits from the bottom of the pan. Add beef stock, tomato paste, bay leaves, basil and oregano. Bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.
Bake for 1 hour at 325 degrees F. Reduce heat to 300 degrees and bake an additional 1 1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover with foil to rest for 10 minutes.
Remove half of of garlic cloves and most of onions to a bowl. Skim off excess oil from the pan gravy and discard. Blend pan gravy and remaining garlic until smooth in a food processor. You can add a little cornstarch slurry(cornstarch whisked with a little water) to thicken gravy, by bringing it back to the stove and returning to a boil. Return reserved whole garlic cloves and onions to the gravy.
Slice brisket diagonally across the grain. Serve with pan gravy. Enjoy!

DUTCH OVEN BRISKET

Dutch Oven Brisket image

So easy and delicious! I sometimes use a can of Coca Cola instead of the brown sugar.

Provided by Pamela Rappaport

Categories Beef

Time 5h10m

Number Of Ingredients 8

Ingredients

3-4 lb brisket
3/4 c packed brown sugar
3/4 c chili sauce
3/4 c ketchup
1 envelope onion soup mix
12 oz bottle beer
1 1/2 lb carrots
15 small red potatoes

Steps:

1. Preheat oven to 325
2. Stir together everything for the sauce
3. Place brisket fat side up in dutch oven, arrange carrots and potatoes around it, pour sauce over
4. Cover and bake until tender, 4 to 5 hours. Baste occasionally. Let stand 30 minutes after removing from oven.

Tips:

Choose the right cut of beef: Brisket is a tough cut of meat, so it needs to be cooked low and slow to break down the connective tissue and make it tender. The best cuts of brisket for braising are the flat cut and the point cut. The flat cut is leaner, while the point cut is fattier. You can use either one, or a combination of both.
Use a good quality Dutch oven: A Dutch oven is a heavy-bottomed pot with a tight-fitting lid. This helps to create a moist environment inside the pot, which is essential for braising brisket. If you don't have a Dutch oven, you can use a slow cooker instead.
Brown the brisket before braising: Browning the brisket before braising helps to develop flavor and color. You can brown the brisket in a skillet over medium-high heat, or you can sear it in the Dutch oven over medium heat.
Add plenty of liquid: Brisket needs to be cooked in a lot of liquid in order to stay moist. You can use beef broth, water, or a combination of both. You can also add other liquids, such as beer, wine, or tomato juice, to add flavor.
Cook the brisket low and slow: Brisket needs to be cooked low and slow in order to become tender. The ideal cooking temperature is between 250 and 300 degrees Fahrenheit. Cook the brisket for at least 8 hours, or until it is fall-apart tender.
Let the brisket rest before serving: Once the brisket is cooked, let it rest for at least 30 minutes before serving. This allows the juices to redistribute throughout the meat, making it even more tender and flavorful.

Conclusion:

Braised brisket is a delicious and easy-to-make dish that is perfect for a special occasion. By following these tips, you can make sure that your brisket turns out perfect every time.