Basic Beef Brisket in a Dutch Oven

Name: Basic Beef Brisket in a Dutch Oven
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Jewish
Ingredients: 2 bay leaves; 1 kilograms beef brisket; 237 milliliters beef broth; 79 milliliters packed brown sugar; 0 teaspoons cayenne pepper; 3 Tbsps chili powder; 79 milliliters cider vinegar; 3 Tbsps all-purpose flour; 3 cloves garlic, minced; 0 teaspoons ground black pepper; 237 milliliters ketchup; 2 Tbsps olive oil; 2 larges onions, sliced; 1 teaspoons seasoned salt; 59 milliliters cold water

Basic Beef Brisket in a Dutch Oven might be just the main course you are searching for. Watching your figure? This dairy free recipe has 532 calories, 49g of protein, and 22g of fat per serving. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Jewish cuisine. If you have flour, garlic, beef broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. Hanukkah will be even more special with this recipe.

Instructions

Sprinkle brisket with seasoned salt and black pepper.

Ingredients you will need

Salt And Pepper

Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Vegetable

Garlic

Onion

Equipment you will use

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.

Ingredients you will need

Chili Powder

Brown Sugar

Bay Leaves

Beef Broth

Ketchup

Vinegar

Broth

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Beef

Remove and discard bay leaves.

Ingredients you will need

Bay Leaves

Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.

Ingredients you will need

Beef

Equipment you will use

Dutch Oven

Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened.

Ingredients you will need

All Purpose Flour

Sauce

Water

Equipment you will use

Dutch Oven

Whisk

Bowl

Serve sauce over sliced brisket.

Ingredients you will need

Sauce

Equipment

Dutch Oven

Whisk

Bowl

Ingredients

Servings:

bay leaves 1kilograms

beef brisket 237milliliters

beef broth 79milliliters

packed brown sugar 0teaspoons

cayenne pepper 3Tbsps

chili powder 79milliliters

cider vinegar 3Tbsps

all-purpose flour 3cloves

garlic, minced 0teaspoons

ground black pepper 237milliliters

ketchup 2Tbsps

olive oil 2larges

onions, sliced 1teaspoons

seasoned salt 59milliliters

cold water

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket works really well with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. One wine you could try is Bunnell Family Cellar Mountain Syrah. It has 5 out of 5 stars and a bottle costs about 47 dollars.