Oven-Baked Brisket
Simply delectable oven-baked brisket, slow-cooked in the dutch oven to perfection.
Ingredients
- 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
Dry Rub
- 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
Sauce
- 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
Instructions
- 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!)
Notes
The size of the brisket will largely determine the cooking time. Use an instant thermometer to check the internal temperature.
Pull out around 185°F, or ten minutes before done.
The meat will continue cooking even after being pulled from the heat.
Nutrition
Serving: 1ozCalories: 128kcalCarbohydrates: 17gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 11mgSodium: 899mgFiber: 2gSugar: 3g
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.