BASIC BEEF BRISKET IN A DUTCH OVEN
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
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
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
DUTCH OVEN STYLE BARBECUED BRISKET
Make and share this Dutch Oven Style Barbecued Brisket recipe from Food.com.
Provided by Old Magic1 Barfield
Categories Meat
Time 3h45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine wine, cider, honey, mustard, Habanero pepper sauce, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in a large Dutch oven or heavy roasting pan.
- Add brisket,cover tightly,and place in the oven set to 350F; cook for about 1 hour.
- Remove brisket from the cooking liquid, cover and set aside.
- Pour the liquid into a medium pan and cook over medium heat until reduced to a glaze, just thick enough to coat back of spoon.
- Using covered grill, light about 12 charcoal briquettes and add small piece of water soaked mesquite, pecan, hickory, or other woods.
- Be sure to place charcoal and wood to one side of grill.
- Arrange brisket on grill, fat side up, so that it is not directly over burning wood.
- Paint it with some glaze.
- Place cover on grill and smoke brisket for about 1 1/2 hours, turning meat and coating with glaze every 15 minutes.
- Add charcoal or wood, small pieces at a time, if fire seems to get too cold.
- Remove from grill, thinly slice meat against grain and serve.
- Offer any remaining glaze on side.
Nutrition Facts : Calories 1633, Fat 121.1, SaturatedFat 48.5, Cholesterol 331.1, Sodium 1877.1, Carbohydrate 38.6, Fiber 1.4, Sugar 33.6, Protein 80.3
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
DUTCH OVEN BARBECUE RIBS
I cook these in a dutch oven (cast iron with lid). You can also use any heavy covered pan. Or cook them at your campsite with 10 charcoals on the bottom and 14 on top of your dutch oven maintaining 160 degrees. Be sure to have rolls or corn bread on hand.
Provided by IamEarnie
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 12 inch dutch oven cook onions until they are clear.
- Add remaining ingredients, except ribs.
- Cook for 15 minutes, just simmering, stir often.
- Add ribs and cover with lid.
- Cook in a slow oven, 250 degrees, for 2-3 hours or until tender.
Nutrition Facts : Calories 1572.1, Fat 112.4, SaturatedFat 41.6, Cholesterol 445.8, Sodium 1745.5, Carbohydrate 44.4, Fiber 0.8, Sugar 39.5, Protein 94.1
FORTY CLOVE DUTCH OVEN BRISKET
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
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!
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DUTCH OVEN BARBECUE BEEF BRISKET - SMALL TOWN WOMAN
From smalltownwoman.com
5/5 (12)Total Time 4 hrs 25 minsCategory DinnerCalories 528 per serving
- Add sesame oil and 1 tablespoon olive oil to heavy stock pot or dutch oven over medium heat, Add brisket and brown on both sides.
- Remove brisket from pot, cover, plate and keep warm. Add 1 tablespoon olive oil to pot over medium heat. Cook onions until starting to brown on the edges; approximately 15 minutes. Add garlic and cook 1 additional minute. Add chicken broth and scrap to deglaze pan. Add barbecue sauce, Worcestershire sauce, soy sauce, brown sugar and tomatoes. Return brisket to pot. Cover and place in oven. If your stockpot does not have an over proof lid cover with aluminum foil and seal down edges around the pot.
- Cook until fork tender; approximately 4 hours. Slice against the grain if it does not fall apart while trying to slice. Serve warm with extra sauce.
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