Dutch ovens are so versatile and useful. You can make chili in them, bake bread in them, or, in this case, slow cook meat. By giving the brisket a sear on the stove top and finishing it low and slow in the oven, the meat comes out moist and tender with a nice sauce to go along with it.
SOFTWARE
· 3 lb. beef brisket
· Kosher salt
· Freshly ground pepper
· 2 T. olive oil, divided
· 3 medium yellow onions, cut in half then sliced
· 1 T. garlic, minced
· 1/4 c. chicken broth
· 1 c. barbecue sauce (pick your favorite)
· 10 oz. diced tomatoes with green chiles
METHOD
1. Heat oven to 290 degrees.
2. Season the top and bottom of the brisket with salt and pepper.
3. Place the Dutch oven on a stove top burner set at medium heat. Add 1 tablespoon of olive oil and heat until shimmering.
4. Add the brisket on a flat side. Sear for 3 minutes, then flip. Sear for another 3 minutes, then remove the brisket to a plate.
5. Add another tablespoon of olive oil and throw in the onions. Stir and cook for about 10-15 minutes or until they begin to brown.
6. Throw in the garlic and cook for 1 minute.
7. Add the broth, barbeque sauce, and diced tomatoes. Stir to mix everything together.
8. Return the meat to the Dutch oven and cover. Place in the oven and cook for 4 hours.
9. When the time is complete, remove the Dutch oven to a hot pad or safe area. Let it rest, covered, for 5 minutes.
10. Remove the meat from the pot and slice against the grain. It will likely fall apart, but do your best.
11. Serve with sauce from the Dutch oven.
12. Enjoy.
VARIANTS
You can add other seasonings besides salt and pepper. You may need to adjust to add the salt in somewhere else if you do. For a kick, toss in some dried peppers of your choice to add some additional flavor. It isn’t smoked, but it will make your house smell great as it cooks.
