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
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BEEF BRISKET DUTCH OVEN RECIPE | CAST IRON COOKED BRISKET …
From radacutlery.com
Servings 10Estimated Reading Time 7 minsCategory Main Course
- BASIC DIRECTIONS: Trim off excess fat from brisket. Chop 2 to 3 onions set aside. In a small bowl, combine ketchup, soup, lemon juice and brown sugar; mix well and reserv for later use. Then cook as following:
- COOK IT INSIDE: Place Dutch oven on stovetop over medium heat and add oil. When hot, brown brisket on all sides. Push meat to one side in pot. Add onions and saute' until tender. Add 2 cups hot water, salt, pepper and hot sauce, if desired. Cover with lid, reduce heat to low and simmer for 1 hour. Pour reserved ketchup mixture over brisket. Cover and simmer slowly for 1 1/4 hours more or until meat is tender. Stir occasionally and add more water if necessary. Let brisket stand at least 10 minutes for slicing across the grain. If preferred, transfer Dutch oven from stovetop to a 300° oven for the last 1 1/4 hours of cooking time.
- COOK IT OUTSIDE: Spread 22 (+) hot coals in a flat layer underneath Dutch oven and add oil. When hot, brown brisket on all sides. Push brisket to one side in pot. Add onions and saute' until tender. Add 2 cups hot water, salt, pepper and hot sauce, if desired. Cover pot with lid, Rearrange about 1/2 of the hot coals to make a cooking ring underneath Dutch oven; place remaining hot coals on lid. Simmer about 1 hour, stirring occasionally and rotating pot and lid several times during cooking. Adjust the number of coals on top and bottom as needed to maintain cooking temperature. Pour reserved ketchup mixture over brisket. Cover and simmer slowly for 1 1/4 hours more or until meat is tender. Stir occasionally and add more water if necessary. Rotate pot and lid several times during cooking and replenish coals as needed for even heat. Let brisket stand at least 10 minutes before slicing across the grain.
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