Saucy Dutch Oven Brisket

Step 1

Preheat the oven to 450°F. Peel & slice carrots on an angle into 1-inch pieces.

Step 2

Peel & slice the onion.

Step 3

Peel & smash the garlic with the side of a knife.

Step 4

Pat the brisket dry. Season all over with salt & pepper. Heat a generous drizzle of oil in a large dutch or oven-safe pot. Sear the brisket in the pot, about 3-4 min per side, until golden brown. Transfer the brisket to a plate.

Step 5

In the same pot, add the onions, carrots & smashed garlic. Stir & cook about 3-5 min, until the veggies begin to sweat. Add in the whole, peeled tomatoes. Season everything with salt & pepper. Stir & break up the tomatoes with the spatula.

Step 6

Stir in the tomato paste & cook for 1-2 min. Deglaze the pan with red wine (or a splash of broth to keep it alcohol free) & allow the wine to cook off for 2 more min.

Step 7

Add the bay leaves & thyme sprigs to the pot. Return the brisket to the pot. Pour in enough beef broth to cover the brisket. If you need more liquid, add water! Allow everything to boil, then cover the pot & turn off the heat. Transfer it to the oven & cook for 1 hour & 30 min.

Step 8

Remove the pot from the oven & lower the oven heat to 375°. Transfer the brisket to a cutting board & slice it against the grain, about a 1/4 inch thick.

Step 9

Stir up the saucy veggies & return the sliced meat to the pot. Submerge the meat in the reduced liquid & cover the pot. Return to the oven for 1 more hour, or until the meat is very tender (time will vary depending on how much meat you are cooking at once!)

Step 10

Plate the saucy brisket & carrots. Serve with your favorite sides like crispy roasted potatoes! Enjoy!