Basic Beef Brisket in a Dutch Oven

Basic Beef Brisket in a Dutch Oven - All Recipes

This recipe for basic beef brisket is perfect for your crockpot. The low and slow cooking time will make the meat melt in your mouth! It’s always difficult to get a tender piece of beef, but this recipe solves that problem. Prepare it on Sunday night and enjoy all week long! All you need is a Dutch oven, salt, pepper, garlic powder, onion powder, beef broth or water then just set out in the fridge overnight to marinate.
The next morning before work cut off any excess fat then transfer it into the pot with some liquid (just enough so when you put in the lid there are about two inches of liquid) and cook over medium-low heat until fork tender or 8-10 hours depending on

prep: 20 mins cook: 3 hrs total: 3 hrs 20 mins Servings: 6 Yield: 6 servings

Ingredients:

? cup cider vinegar

2 tablespoons olive oil

3 tablespoons all-purpose flour

½ teaspoon seasoned salt

1 (3 pound) beef brisket

1 cup ketchup

2 large onions, sliced

2 bay leaves

3 cloves garlic, minced

¼ teaspoon ground black pepper

¼ cup cold water

? cup packed brown sugar

1 cup beef broth

¼ teaspoon cayenne pepper

3 tablespoons chili powder

Instructions:

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:

Per Serving: 558 calories; protein 25.8g; carbohydrates 32.7g; fat 36.4g; cholesterol 92.1mg; sodium 760.3mg.

Leave a Comment

Your email address will not be published.

Scroll to Top