Dutch Oven Brisket Recipe

Thinly sliced braised beef brisket on a cutting board.

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This Dutch oven brisket is cooked to perfection, delivering tender, juicy beef every time! It's the best oven-braised brisket recipe for any occasion. Cooking brisket in the oven has never been easier!

Prep Time30

Cook Time3

Marinate12

Total Time3 30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 385kcal

Author: Angela Lietzke

Equipment

Large Skillet
large Dutch oven

Ingredients

4 pounds brisket point or flat cut; fat trimmed
2 Tablespoons olive oil
2 cups beef broth
2 Tablespoons red wine vinegar
2 Tablespoons Worcestershire sauce
1 onion quartered
5 cloves garlic smashed

Dry Rub for Brisket

2 Tablespoons brown sugar
1 Tablespoon salt
1 Tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne
½ teaspoon cumin
½ teaspoon black pepper

Instructions

Add all of the dry rub ingredients to a bowl and stir to combine. Generously coat the brisket on all sides with the dry rub, pressing it into the meat. Wrap the brisket tightly in foil and refrigerate overnight (or at least 12 hours) to allow the flavors to fully absorb.
Preheat the oven to 300°F. Remove the brisket from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
Meanwhile, in a bowl, combine the beef broth, red wine vinegar, and Worcestershire sauce, stirring well. Set aside.
Heat a large skillet on the stovetop over medium-high heat. Add oil, then sear the brisket for 4 minutes on each side to develop a rich brown crust.
Place the brisket in the Dutch oven fat side up. Pour the broth mixture over the meat. Add the sliced onions and garlic around the meat and cover the Dutch oven with a tight-fitting lid.
Cook brisket in the oven at 300°F for 2-4 hours or until the internal temperature reaches 200-205°F. Note: Brisket typically takes 30 minutes to 1 hour per pound to cook. My brisket is usually finished cooking between 2 ½ - 3 hours.
Remove the brisket from the oven and place it on a cutting board. Let the beef rest for 15-20 minutes to allow the juices to redistribute before slicing against the grain in ¼ inch slices. Serve with BBQ sauce or spoon some of the cooking liquid over the sliced brisket to keep it moist, if needed.

Notes

Choose a flat cut for leaner meat or a point cut for more marbling and flavor.
Brisket should always be sliced against the grain to ensure the most tender and flavorful bites.
Store leftover brisket in an airtight container or wrap it tightly in foil and place it in the fridge for up to 4 days. Keep some of the braising liquid to drizzle over the brisket when reheating for added juiciness.
To freeze brisket, let it cool completely, then wrap it tightly in two layers of foil or place it in a freezer-safe container. You can freeze the whole brisket, but for easier portioning, slice or shred it before freezing. Store for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently in the oven or on the stovetop with a bit of broth or braising liquid to prevent drying out.

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