You can have mouthwatering, delicate slices of brisket piled high on your plate in a matter of hours with this straightforward Dutch oven brisket recipe.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 6 |
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
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, then transfer 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 over brisket.
- Bring mixture to a boil, then reduce the heat to low, cover, and 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.
- Use our guide to
- for your kitchen, then start cooking with our favorite recipes.
Nutrition Facts
| Calories | 558 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 13 g |
| Sodium | 760 mg |
| Sugars | 24 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe and cooked at 255 for 2 1/2 hours, raised temperature to 350 for 1 hour. Turned out really good but if it weren’t for the really good sauce it would be bland. Served with mashed potatoes and rolls.
diced up a large seeded jalapeno to saute with the onion. went 50/50 with ketchup and a Quality bbq sauce. towards the end sprinkled a generous 1-2 T Wondra right into the pot and stirred to combine to tighten up the sauce. White bread crowd loved this as is. I would add a ton more heat for anyone more adventerous.
I read through the previous reviews and made the following changes: 1/2 cup honey BBQ sauce NO ketchup 1/6 c acv 1 1/2 tsp chile powder No cayenne few splashes of Worcestershire onion powder (to taste) garlic powder (to taste) more salt (to taste) 325 degrees in dutch oven for 3+ hours. Fantastic result! Dined with Jasmine rice and steamed broccoli. Also made great leftovers!
Nothing basic about it! One of our favs. I use a cast iron dutch oven so it cooks faster. I also do it in the oven instead on 325 for 3-4 hrs. I also used white wine vinegar instead of the acv. Yummy!
This was good for a basic brisket! I lessened the vinegar though.
I made this as it was stated, but I left out the cayenne. My family all liked this a LOT, I liked it okay. I have never liked sweet and sour dishes though, which this reminded me of. I could taste the vinegar and sugar over anything else. I would make this again but i would tweek it somehow. I also used flour to thicken the sauce and make it like a gravy and ate it over mashed potaoes, the potatoes seemed to even out the taste for me. I started on the stove top and finished it in the oven 225 for 4 hours. Meat was tender.
good base. use 2/3 cup ketchup, 1/3 cup bbq sauce and 2 tablespoons of worcestershire sauce. everything else is good to go..
I altered this recipe by using a cast iron dutch oven and finishing it in the oven instead of on the stovetop. I set the oven at 225 and let it slow cook for three hours instead of on the stovetop as the recipe says. I also used barbeque sauce instead of ketchup. This recipe is a winner and I will definately add it to my favorites.
Great base recipe! It would’ve been on the bland side without adding a few ingredients to make it BBQ style. I used white balsamic vinegar instead of apple cider, I added a little more salt, a little less chili powder, and added a good “shakin'” of McCormick BBQ seasoning. It came out so dang good, we are looking forward to the sandwiches tomorrow!
It was very good the first night. The next night the gravy thickened up and made it a lot better.
Made it the first time following the instructions to the dot. It just tasted like ketchup, that was the only flavor we could taste. Out of desperation, I added about 2 table spoons of Worcester Sauce because ketchup brisket did not taste pleasant. That was it! Just add a bit of Worcester to taste and this is amazing! There’s a ton of sauce left over from the brisket and it’s really good with shredded chicken too.