Basic Beef Brisket in a Dutch Oven

Ingredients and Weight:

• Beef brisket (first cut): 3 pounds
• Yellow onions (medium): 2, chopped
• Carrots (medium): 2, chopped
• Celery stalks: 2, chopped
• Garlic cloves: 4, minced
• Beef broth: 3 cups
• Red wine (optional): 1 cup
• Dried thyme: 1 tablespoon
• Dried oregano: 1 tablespoon
• Dried bay leaves: 2
• Kosher salt and freshly ground black pepper: to taste

Preparation Time:

30 minutes

Cooking Time:

4-5 hours

Difficulty Level:

2

Preparation Method Steps:

1. Preheat: Preheat oven to 300°F (150°C).

2. Season and Sear: Season the brisket generously with salt and pepper. Heat a Dutch oven over medium heat and sear the brisket on all sides until golden brown, about 5 minutes per side.

3. Sauté Vegetables: Remove the brisket and set aside. Add the onions, carrots, celery, and garlic to the Dutch oven and sauté until softened, about 5 minutes.

4. Deglaze: Pour in the beef broth (and red wine, if using) and scrape up any browned bits from the bottom of the Dutch oven.

5. Return Brisket: Add the brisket back to the pot, along with the thyme, oregano, and bay leaves.

6. Braise: Cover the Dutch oven and place in the preheated oven. Braise for 4-5 hours, or until the brisket is fall-apart tender.

7. Serve: Remove the brisket from the Dutch oven and let it rest for 15 minutes before slicing and serving.

Nutritional Information:

• Calories: 400 per serving (without bread)
• Fat: 20g
• Protein: 40g
• Carbohydrates: 20g

Dish Characteristics:

• Tender and flavorful
• Rich and savory
• Perfect for a special occasion or weekend meal
• Easily customizable (e.g., add vegetables, spices, or a different type of broth)

User Comments:

• "I've made this recipe countless times and it always turns out incredible."
• "The brisket was so juicy and the vegetables were cooked to perfection."
• "This dish is a crowd-pleaser and I highly recommend it."

Special Precautions and Tips:

• Use a sharp knife to trim the excess fat from the brisket.
• If the brisket is not tender after 5 hours, braise for an additional 30 minutes.
• Serve the brisket with a side of bread, mashed potatoes, or roasted vegetables.