Dutch Oven Brisket
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This classic Dutch oven brisket is one of my favorites. Slow-cooked to perfection, then finished with a caramelized sauce, it’s a rich, flavorful meal that’s hard to beat.
I love experimenting with different brisket recipes, and this one is my favorite yet! It combines the best of both worlds: the searing technique from my Korean beef brisket and the slow-cooking method from my braised brisket recipe.
The result is a perfectly tender, juicy brisket that’s out of this world.
If you’re a fan of corned beef, be sure to check out my corned beef brisket recipe for a delicious twist on a classic dish.
Table of Contents
Why you will love this recipe
- You can use this method for nearly any of my roast recipes. You could use the rump roast from my instant pot rump roast recipe, or if you have pork roast on hand, you could use something similar to my pork cottage roll.
- This brisket is juicy and tender, which is not always easy to do with a brisket!
- Perfect for a weekend dinner, and leftovers make delicious brisket sandwiches! My Husband’s favorite!
Ingredients
- Beef brisket: You are going to love how the rich, fatty layers melt into the lean meat during the slow cooking process.
- Dry rub: I’ve combined sea salt, garlic powder, onion powder, fresh cracked pepper, smoked paprika, and dried parsley to complement the beef.
- Avocado Oil: I like avocado oil, but you can also use pretty much any cooking oil.
- Beef Broth: This rich, flavorful broth keeps the meat tender and juicy while baking.
- Red Wine Vinegar: A splash of red wine vinegar adds acidity, balancing the richness of the beef and enhancing the overall flavor.
- Apple Cider Vinegar: This vinegar brings a sweet and tangy flavor to the sauce, cutting through the richness of the meat.
- Ketchup: While you don’t have to include ketchup, it does add just a touch of tanginess to this dish.
- Soy Sauce: This umami-packed sauce adds a salty, savory flavor that complements the beef perfectly.
- Barbeque sauce: Totally optional, but it does give us a delicious caramelized crust that looks and tastes amazing.
Dutch Oven Brisket Recipe
Step 1: Generously coat the brisket with the dry rub ingredients.
Step 2: Sear the brisket on each side, including the ends, in the dutch oven with a little avocado oil.
Step 3: Combine broth, both vinegars, ketchup, and soy sauce, then pour over top of the roast. Cover and bake at 300°F for 2 hours.
Step 4: Remove the Dutch oven from the oven, drain any excess liquid, and generously coat the brisket with barbecue sauce. Increase oven temperature to 375°F, uncover, and bake for 30 minutes or until the sauce is bubbly and caramelized.
Expert Tips
- Handle the hot Dutch oven with care. Always use oven mitts or pot holders when handling the hot Dutch oven to avoid burns.
- Don’t discard the broth: Skim the grease off the top and use it for soups, stews, or gravy!
- Rest the Meat: After cooking, let the brisket rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Customize the Rub: While the basic dry rub is delicious, don’t be afraid to experiment with different herbs and spices or use your favorite store-bought rub.
Recipe FAQs
Cook it with the brisket fat side down. That way, you get a nice caramelized crust on top.
I recommend nothing smaller than a 5.5 qt. You can easily go bigger, but any smaller and you will crowd the meat.
The brisket is ready when it’s about 200°F when checked with an internal meat thermometer.
Related Recipes
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Dutch Oven Brisket
Equipment
- 5.5 qt dutch oven
Ingredients
- 1 brisket 3-5 lbs
- 1 ½ tsp sea salt
- 1 tsp each of garlic powder and onion powder
- ½ tsp fresh cracked pepper
- ½ tsp smoked paprika
- ½ tsp dried parsley
- 1 tbsp avocado oil
- 2 cups beef broth
- ¼ cup red wine vinegar
- 2 tbsp apple cider vinegar
- 2 tbsp ketchup
- 2 tbsp soy sauce
Instructions
- Generously coat the brisket with the dry rub ingredients.
- Sear the brisket on each side, including the ends, in the dutch oven with a little avocado oil.
- Combine broth, both vinegars, ketchup, and soy sauce, then pour over top of the roast. Cover and bake at 300°F for 2 hours.
- Remove the Dutch oven from the oven, drain any excess liquid, and generously coat the brisket with barbecue sauce.
- Increase oven temperature to 375°F, uncover, and bake for 30 minutes or until the sauce is bubbly and caramelized.
Notes
- Handle the hot Dutch oven with care. Always use oven mitts or pot holders when handling the hot Dutch oven to avoid burns.
- Don’t discard the broth: Skim the grease off the top and use it for soups, stews, or gravy!
- Rest the Meat: After cooking, let the brisket rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Customize the Rub: While the basic dry rub is delicious, don’t be afraid to experiment with different herbs and spices or use your favorite store-bought rub.
This is by far the best brisket recipe I have ever had! Thanks so much for the recipe!
Absolutely fantastic! Juicy and tender with great flavor!