One of our favorite weekend meals is this dutch oven beef brisket. It is seasoned to perfection and tender as can be!
There are so many different ways to cook a beef brisket that the biggest challenge becomes which cooking route we should take to cook this delightful piece of meat.
And with St Patrick’s Day behind us, and with that, our favorite corned beef brisket recipe, it’s time to move on…
Hello Dutch Oven Braised Beef Brisket
Winter weather is officially in full swing and we are not in the slightest worried about heating the home with the oven. So we are going to bake the brisket in the oven.
Where do I get a brisket from?
Whenever possible, purchasing beef from a local farmer is always preferred. And if you decide to fill up that deep freezer by getting a whole beef, you’ll get two briskets to experiment with.
Local meat markets are also excellent choices when purchasing a brisket.
Nonetheless, regardless of where you get your brisket, it all comes down to the cooking method. And there are a lot of them. The one thing everyone agrees on, though, is to cook it low and slow.
The recipe shared below is a braised beef brisket in the dutch oven.
Beef brisket dutch oven
This oven-baked brisket is braised and cooked right along with the vegetables. Once done, serve it like a roast or stew, and save any leftovers for brisket sandwiches.
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Helpful cooking tools
What type of meat is brisket
Beef brisket is a lean cut of meat from the breast of a cow. It’s entirely boneless, usually with a strip of fat running along the top side and connective tissues and sinew throughout the meat.
The brisket can weigh in at up to nearly 20 pounds untrimmed.
You’ll often find the brisket at the grocery store divided into two cuts, the point and the flat.
The point cut is the fatty cut of brisket, while the flat cut has the fat removed with the exception of one strip on the top.
Smoked vs. slow-braised brisket
Smoked brisket is becoming increasingly popular; it’s incredibly tender with a deep, smokey, rich flavor.
Slow-braised brisket, such as this dutch oven brisket, comes out tender and juicy with minimal prep work.
Then, once it’s in the oven, you can walk away until it’s ready. Perfect for those busy schedules.
Braised brisket recipe
- 1 brisket point cut 5-8 lbs
- 1 onion, sliced
- 1 cup of baby carrots
- 6-8 new potatoes, cut in half
- Avocado oil
- Garlic powder
- Onion powder
- Smoked paprika
- Beef broth
- Red wine vinegar
- Apple cider vinegar
- Soy sauce
The complete ingredient list, along with the printable recipe card, can be found at the end of this post.
How to bake a brisket in the dutch oven
- Pat the brisket dry using a cloth or paper towel.
- Combine the dry rub ingredients in a small ramekin, then rub over the entire brisket.
- Heat the dutch oven on the stove over medium-high heat with a dash of avocado oil or preferred oil of choice—sear meat on all sides, including ends.
- Reduce heat to medium-low, and add in beef broth, red wine vinegar, apple cider vinegar, ketchup, and soy sauce.
- Use tongs to baste the meat in the sauce before covering and placing it in the oven at 300°F for the first 2 hours.
- After two hours, remove the lid and add in sliced onions, carrots, and potatoes. Cover and continue cooking for an additional hour or until vegetables are soft. (Wear oven mitts and be careful, as it will be hot!)
- The meat will continue cooking for about 10 minutes after being removed from the heat.
Watch the liquids. We do not want our brisket getting dry, so keep an eye on the liquid level and add more beef broth if needed.
Keep it covered while baking. We have made brisket recipes both ways, and trust me, keep it covered while it’s in the oven. The end result is so juicy and tender.
Watch the cook times. All ovens are different, and the last thing we want is an overcooked brisket. Keep an instant thermometer handy, and you should be good.
Wait before cutting into the meat. It is hard, I know, but giving it just a few minutes to rest will allow the juices to settle back into the meat. Besides, we don’t want to get burned on the hot pot, and it will give you time to prepare those side dishes!
Brisket serving suggestions
You may be thinking, “Do I really need to serve a side with this hearty meal?” the answer is yes!
FAQs for brisket
Can you use a Dutch oven as a slow cooker?
Slow cookers are most commonly thought of as a crockpot, while, in fact, a crockpot is only a type of slow cooker.
A slow cooker is anything that uses a method to cook over low, even heat, usually for several hours. So yes, the dutch oven can be used as a slow cooker!
What internal temperature should I cook my brisket?
Brisket, unlike other cuts of beef, should be cooked to an internal temperature of 195°F. Oven temp will largely determine the cooking time of your brisket.
It could take over 7 hours to cook brisket in the oven at 275 or right around 3-4 hours at 300°F.
Can I substitute other cuts for this recipe?
While falling in love with brisket usually happens at first bite, you can easily substitute this with any roast if brisket is unavailable. Some of my favorites include heel of round, chuck roasts, sirloin tip roasts, and venison roasts.
Just make sure to adjust cook times accordingly, as cook time will drastically be reduced.
I hope you enjoyed this brisket recipe in the oven. If you are looking for more great recipes, check out a few of these favorites below.
- Venison backstrap
- Jalapeno Burgers
- Burnt Ends
- Garlic Butter Ribeye
- Simple Steak Recipe
- Dutch Oven Round Steak
- Smothered Round Steak
- 1 brisket 5-8 lbs
- 1 onion sliced
- 1 cup of baby carrots
- 6-8 new potatoes cut in half
- 1 tablespoon of avocado oil
- 1 ½ teaspoons of sea salt
- 1 teaspoon each of garlic powder and onion powder
- ½ teaspoon of fresh cracked pepper
- ½ teaspoon of smoked paprika
- ½ teaspoon of dried parsley
- 2 cups of beef broth
- ¼ cup of red wine vinegar
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of ketchup
- 2 tablespoons of soy sauce
- Pat dry brisket, combine dry rub ingredients, and coat the meat on all sides.
- Heat the dutch oven on the stove over medium-high heat with the cooking oil.
- Sear all sides, including the ends.
- Reduce the heat to medium-low, and add all the sauce ingredients (in the order they are listed).
- Use tongs to flip the meat in the sauce to coat it thoroughly.
- Cover, then transfer to the oven at 300°F for 2 hours.
- Add vegetables after 2 hours and continue cooking for an additional hour or until meat is cooked and vegetables are soft. (Be careful, as it will be hot!)