Skip to main content New<> this month
Get the Allrecipes magazine

Basic Beef Brisket in a Dutch Oven

Rated as 4 out of 5 Stars

"Imagine delicious, tender slices of brisket, piled high on your plate. You could make this your reality in just a few hours with this simple recipe for the Dutch oven."
Added to shopping list. Go to shopping list.


3 h 20 m servings 558
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Sprinkle brisket with seasoned salt and black pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. 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.
  3. Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket.
  4. 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. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.
  5. Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.

Nutrition Facts

Per Serving: 558 calories; 36.4 32.7 25.8 92 760 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

Made it the first time following the instructions to the dot. It just tasted like ketchup, that was the only flavor we could taste. Out of desperation, I added about 2 table spoons of Worcester ...

I altered this recipe by using a cast iron dutch oven and finishing it in the oven instead of on the stovetop. I set the oven at 225 and let it slow cook for three hours instead of on the stove...

Great base recipe! It would've been on the bland side without adding a few ingredients to make it BBQ style. I used white balsamic vinegar instead of apple cider, I added a little more salt, a l...

It was very good the first night. The next night the gravy thickened up and made it a lot better.