Dutch Oven Brisket
- Ready in: Prep: 10 M, Cook: 2 1/2 H, Total: 2 H 40 M
- Complexity: medium
Shhhhhh! I have a secret to share with you! Did you know you can make a beef brisket that is tender and tasty in 2 1/2 hours? I know, what used to take 8-10 hours can be done in just 2 1/2 hours in a cast iron Dutch oven.
Step by Step Directions
Preheat the oven to 325. Based on the conversion chart, this was the temperature to use if the slow cooker recipe called for 10 hours at a low setting, except in a Dutch oven the brisket should be done after just 2 1/2 hours. I must admit I was skeptical. I placed our new Dutch oven trivet in the bottom of the 5-quart Dutch oven and laid the 2-pound brisket on top, fatty side down.
Next, I added the ingredients I gathered together from around the kitchen: 2 large shallots, chopped; 1 teaspoon black pepper, 1 teaspoon of thyme, and 1/2 teaspoon of salt sprinkled on top of the brisket; 1 can cream of mushroom soup mixed with 8 oz. of Sherry cooking wine spread on top. I put the lid on and put the brisket in the oven and set the timer for 2 1/2 hours.
I must admit that I had my doubts about the brisket being even close to done after that short amount of time. So, when the timer went off, I didn’t even check under the lid. I left everything in for another 30 minutes just to be sure.
Was the brisket going to be cooked through? Even if it was cooked all the way, would it be tender? Would the miscellaneous ingredients I added to the mix be tasty? I raised the lid and smelled the delicious aroma of brisket and gravy. One touch with a fork let me know the meat was just as tender as the slow cooking technique I had used for years. And the taste? Let’s just say that I’ve written down all of those cobbled together ingredients so that I can make this recipe again!