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    Urban Bliss Life » All Recipes » Dutch Oven Brisket

    Published: February 24, 2023 / Updated: March 17, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Dutch Oven Brisket

    8 shares
    Jump to Recipe Print Recipe
    bowl of sliced dutch oven brisket with carrots, potatoes, and cabbage with title text that reads Dutch Oven Brisket.
    bowl of sliced dutch oven brisket with carrots, potatoes, and cabbage with title text that reads Dutch Oven Brisket.
    bowl of sliced dutch oven brisket with carrots, potatoes, and cabbage with title text that reads Dutch Oven Brisket.

    This Dutch Oven Brisket recipe is a great Sunday dinner the whole family will love. It's a one-pot meal that simmers on the stove for hours, resulting in tender meat, and flavorful vegetables.

    bowl of sliced dutch oven brisket with carrots, potatoes, and cabbage.

    Do you make corned beef and cabbage? With St. Patrick's Day coming up, I was on the hunt for corned beef. But, I could only find regular beef brisket and not corned beef brisket. And, I didn't have the several extra hours it would take to make corned beef from this brisket.

    So I went with the beef brisket and came up with this Dutch Oven Brisket recipe! It's a great option if you want a hearty comfort food like corned beef and cabbage but:

    • a) don't like corned beef,
    • b) are having a hard time finding ready corned beef at your grocery store, or
    • c) can't find corned beef AND do not have time or want to bother making corned beef from scratch.

    This one-pot meal is similar to corned beef and cabbage recipe -- but with way less salt since it uses regular brisket. You'll notice the color is much darker since it hasn't gone through the brining process that corned beef has gone through.

    I actually like this brisket a lot more than corned beef! It's still packed with flavor and super satisfying.

    Jump to:
    • 🌟 Why this recipe works
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • 🍷 🥂 Wine pairings
    • 🍳 Kitchen tools and equipment
    • More beef recipes
    • Dutch Oven Beef Brisket

    🌟 Why this recipe works

    bowl of sliced dutch oven brisket with carrots, potatoes, and cabbage.

    This Instant Pot Brisket recipe is perfect for your next Sunday dinner!

    • One Pot Meal: The meat and vegetables all cook together in one large pot, making it easy and convenient to go from stovetop to table.
    • Easy: This Dutch oven recipe is simple and easy to follow. See the visual step-by-step directions below to help guide you as you make this recipe.
    • Simple ingredients: You should be able to find everything you need for this easy recipe at your local grocery store.
    • Flavorful: The beef brisket is essentially braised in the broth, herbs, and spices for hours, resulting in flavorful meat and veggies.

    🛒 Ingredient notes

    bowls of ingredients to make dutch oven brisket

    Beef Brisket - You'll want a 3 to 4 pound beef brisket. NOT corned beef: that is completely different (see FAQ section below). You may choose to trim fat from the brisket, depending on how fatty your cut of meat is.

    Vegetables - We love adding potatoes, carrots, and cabbage to this dish.

    Herbs, seasonings - This recipe calls for a simple mix of mustard seeds, kosher salt, ground black pepper, fresh thyme sprigs and bay leaf for the herbs and seasonings. You can also add cayenne pepper, peppercorns, or tarragon.

    Braising liquid - Use beef broth or beef stock as the main braising liquid for this brisket, along with some worcestershire sauce. For added flavor, feel free to add a couple of tablespoons of tomato paste and/or a half cup of red wine to the pot when you add the broth.

    ✅ Step-by-step instructions

    Full ingredients and instructions are in the printable recipe card at the bottom of this post. Here's a visual step-by-step to help guide you as you cook the brisket.

    minced garlic and diced onions in a dutch oven.
    raw beef brisket with garlic and onions in a dutch oven.
    1. In a Dutch oven over medium heat, add the olive oil. Sauté the garlic and onions for about 1 minute, just until they are soft and fragrant.
    2. Place the brisket on top of the garlic and onions.
    pouring beef broth into a dutch oven with beef brisket.
    bowl of seasoning above a dutch oven with brisket and braising liquid.
    seasoned brisket in a Dutch oven with carrots, potatoes, and cabbage.

    3. Pour in the broth.

    4. Sprinkle the mustard seeds, salt, and pepper over the brisket. Add the bay leaves and thyme sprigs.

    brisket in a Dutch oven with carrots, potatoes, and cabbage.
    brisket in a Dutch oven with carrots, potatoes, and cabbage.

    5. Increase the heat to medium-high heat and bring to a boil. Once the water is boiling, reduce to a low simmer, cover, and cook for 3 hours. Every 30 minutes, check on the brisket and ladle the broth over the brisket.

    6. After 3 hours, add the potatoes and carrots around the brisket. Try to submerge as much of the vegetables under the water as possible. Increase the heat and bring the liquid to a boil. Cook for 15 minutes.

    brisket in a Dutch oven with carrots, potatoes, and cabbage.
    hand holding up cooked bay leaves and thyme sprigs above a dutch oven with brisket and vegetables.

    7. After 15 minutes, add the cabbage to the Dutch oven. Boil and cook for 5 more minutes, or until the cabbage is softened to your preferred tenderness. Remove the Dutch oven from the heat or transfer to a non-heated burner on the stove top.

    8. Drain the vegetables, remove the bay leaves and thyme sprigs, saving some of the braising liquid (½ cup to 1 cup) in a liquid measuring cup or a bowl.

    cooked brisket laying on a white plate.
    sliced brisket cooked in a dutch oven on a cutting board.

    9. Transfer brisket to a cutting board and allow it to rest for at least 10-15 minutes. To serve, slice brisket against the grain. Serve the sliced brisket on a serving platter or large plate with the vegetables. Pour some of the reserved braising liquid over the meat just before serving, or make a gravy (see the Notes section of the recipe card below).

    👩🏻‍🍳 Recipe FAQs

    Do I need to sear brisket first?

    This recipe doesn't call for searing the brisket, but if you wanted to do that, you certainly can. Searing the meat before braising creates a nice outer crust of flavor. It's definitely a personal preference whether you do or do not sear the meat first.

    What's the difference between beef brisket vs corned beef?

    They are the same cut of beef but one is prepared differently by the time you purchase it. Corned beef is beef brisket that has been salted and cured. It usually comes with a seasoning packet.

    What's the best way to store leftover beef brisket?

    Allow the meat and vegetables to cool to room temperature. Then store leftovers in an airtight container in the refrigerator for up to four or five days.

    Can I make this in a slow cooker?

    Yes! Add all of the ingredients except the carrots, potatoes, and cabbage into the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. When there is 1 hour left in the cook time, add the carrots and potatoes. Then add the cabbage when there is 30 minutes left in the cooking time.

    🍽 Serving ideas

    bowl of sliced dutch oven brisket with carrots, potatoes, and cabbage.

    This Dutch Oven Brisket recipe is a delicious complete meal on its own. Feel free to serve with gravy made from the braising liquid, or with your favorite barbecue sauce.

    It's also great to serve with some easy side dishes!

    Even though it's not corned beef, you could serve this for St. Patrick's Day. (Remember: corned beef and cabbage is an American invention, so it's not authentically Irish). Serve it with Guinness Brown Bread.

    You can also serve this with additional side dishes, like creamy mashed potatoes, air fryer garlic bread, or air fryer broccoli.

    🍷 🥂 Wine pairings

    This brisket is fantastic paired with a red wine with softer tannins. Serve it with a Pinot Noir, Grenache/Grenacha, or Gamay wine.

    🍳 Kitchen tools and equipment

    Ready to make this recipe? Here are the kitchen tools and equipment you'll need:

    • Dutch oven - you can cook this in a large Dutch oven or other large cooking pot.
    • Cutting board and knife - You'll need a cutting board and sharp knife to chop the veggies. And you will also need a separate cutting board and knife to slice the brisket once it is cooked. Remember: it's always best to have a separate cutting board for meat so as to avoid cross contamination.
    • Tongs - Kitchen tongs make it easy to lift the brisket in and out of the Dutch oven.
    • Wooden spoon - Use a wooden spoon to sauté the garlic and onions.
    • Meat Thermometer - A meat thermometer is the best way to confirm whether the meat is fully cooked or not.

    More beef recipes

    You can find more side dish recipes to serve with this Dutch Oven beef brisket. If you're looking for more beef recipes, try one of these great recipes:

    • One-Pan Garlic Rosemary Sirloin Tip Roast and Potatoes
    • Instant Pot Mexican Shredded Beef
    • Dutch Oven Pot Roast
    • Filipino Beef Mechado recipe

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    bowl of sliced dutch oven brisket with carrots, potatoes, and cabbage.

    Dutch Oven Beef Brisket

    5 from 5 votes
    Prep Time: 10 mins
    Cook Time: 3 hrs 30 mins
    Total Time: 3 hrs 40 mins
    Recipe by Marlynn Schotland
    Brisket is tender and flavorful, cooked with vegetables, making it an easy one-pot meal for the whole family.
    Servings: 6 servings
    Calories: 631kcal
    PRINT PIN RATE

    Equipment

    • 1 Dutch Oven

    Ingredients

    • 1 beef brisket (3-4 pounds)
    • 1 small yellow onion, sliced
    • 3 garlic cloves, minced
    • 2 bay leaves
    • 4-5 thyme sprigs
    • 1 teaspoon mustard seeds
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 2 cups beef broth
    • 2 Tablespoons Worcestershire sauce
    • 2 cups water
    • 4 medium russet potatoes, peeled and cubed
    • 3 medium to large carrots, chopped into thick 2" slices
    • ½ small head of cabbage, chopped into small wedges

    Instructions

    • In a Dutch oven over medium heat, add the oil. Sauté the garlic and onions for about 1 minute, just until they are soft and fragrant.
    • Place the brisket on top of the garlic and onions.
    • Pour in the broth and Worcestershire sauce.
    • Sprinkle the mustard seeds, salt, and pepper over the brisket. Add the bay leaves and thyme sprigs.
    • Increase the heat to medium-high heat and bring to a boil.
    • Once the water is boiling, reduce to a low simmer, cover, and cook for 3 hours. Every 30 minutes, check on the brisket and ladle the broth over the brisket.
    • After 3 hours, add the potatoes and carrots around the brisket. Try to submerge as much of the vegetables under the water as possible. Increase the heat and bring the liquid to a boil. Cook for 15 minutes.
    • After 15 minutes, add the cabbage to the Dutch oven. Boil and cook for 5 more minutes, or until the cabbage is softened to your preferred tenderness.
    • Remove the Dutch oven from the heat. Transfer the brisket to a cutting board and allow it to rest for at least 10-15 minutes.
    • Drain the vegetables, saving some of the liquid (½ cup to 1 cup) in a liquid measuring cup or a bowl.
    • To serve, slice the meat against the grain. Serve with the vegetables. Pour some of the broth over the meat just before serving.

    Notes

    Makes 6 servings
    Gravy: If you want to make a thicker gravy to serve over the brisket, make a cornstarch slurry (1 tablespoon of cornstarch + 1 teaspoon water) and whisk into the remaining broth in the Dutch oven after removing the brisket and vegetables. Bring to a low boil and allow to cook until the gravy thickens. 
    Storage: Allow the food to cool then store in an airtight container in the refrigerator for up to four or five days. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 631kcal | Carbohydrates: 36g | Protein: 68g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 187mg | Sodium: 777mg | Potassium: 1902mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5206IU | Vitamin C: 41mg | Calcium: 93mg | Iron: 8mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    « Frozen Onion Rings in the Air Fryer
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      Reader Interactions

      Comments

      1. Jess says

        March 06, 2023 at 1:11 pm

        5 stars
        This one-pot meal is perfect for my busy lifestyle with the kiddos!

        Reply
      2. Kushigalu says

        March 06, 2023 at 12:39 pm

        5 stars
        Simple, flavorful, and delicious inner recipe. Thanks for sharing.

        Reply
      3. Dannii says

        March 06, 2023 at 12:39 pm

        5 stars
        This was incredible. The meat was perfectly cooked.

        Reply
      4. Diana Reis says

        March 06, 2023 at 12:38 pm

        5 stars
        So Tender and delicious. I love anything I can make in my Dutch Oven.

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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