Name: Basic Beef Brisket in a Dutch Oven Recipe
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 4
Cuisine: American
Ingredients: 3-4 pounds beef brisket; 2 tablespoons vegetable oil; 1 onion, sliced; 4 cloves garlic, minced; 2 cups beef broth; 1 cup red wine; 2 tablespoons Worcestershire sauce; 1 tablespoon brown sugar; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

How To Make Basic Beef Brisket in a Dutch Oven

Dutch oven is an all-purpose cookware because of its ability to trap heat and moisture, allowing food to cook evenly at high temperatures. With a dutch oven, you can experiment with any types of cooking. You can braise your meat, fry them, or even roast them. Looking for one-pot dishes? Try making one-pot pasta or casseroles in a Dutch oven. Want something hearty for winter? Dutch ovens are fantastic for making soups and stews. Have a sweet tooth? You can even make Dutch oven cobblers and cakes! Take a look at our compilation of Dutch oven recipes to master the skill of cooking with this handy kitchware.

Preparation: 20 minutes

Cooking: 4 hours 30 minutes

Total: 4 hours 50 minutes

Serves:

Ingredients

3-4 pounds beef brisket
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions

Preheat the oven to 325°F (165°C).
Season the brisket with salt and pepper on all sides.
Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the brisket on all sides, then remove from the Dutch oven and set aside.
In the same Dutch oven, sauté the onion and garlic until softened.
Add the beef broth, red wine, Worcestershire sauce, brown sugar, Dijon mustard, thyme, and rosemary to the Dutch oven. Stir well to combine.
Return the brisket to the Dutch oven, fat side up. Cover with the lid and transfer to the preheated oven.
Cook for 4 hours, or until the brisket is fork-tender.
Remove the brisket from the Dutch oven and let it rest for 15 minutes before slicing.
Meanwhile, strain the cooking liquid and skim off any excess fat. Serve the sliced brisket with the strained cooking liquid as a sauce.