Forty Clove Dutch Oven Brisket

May 11, 2023May 11, 20230 10
Forty Clove Dutch Oven Brisket recipe for a satisfying dinner
in Beef

Prep

20 min

Cook

4 hours

Ready In

4 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 beef brisket , rinsed and patted dry
salt
fresh ground pepper
2 tablespoons olive oil
40 large garlic cloves , peeled
1 large sweet onion , thick sliced and separated into rings
1/4 cup red wine
2 1/2 cups beef stock
1 tablespoon tomato paste
2 bay leaves
1 -2 teaspoon dried basil
1/2 teaspoon oregano

Nutrision Information

Servings Per Recipe
6-8
Calories
437
Sugar
2g
Fat
27g
The Forty Clove Dutch Oven Brisket is a hearty and satisfying main dish that is perfect for cooler weather. This recipe takes advantage of the low and slow cooking method of a Dutch oven to create a tender and flavorful brisket with minimal effort. The garlic and onion add depth of flavor, while the red wine adds a subtle sweetness to balance out the savory beef. Serve this dish with mashed potatoes or roasted vegetables for a wholesome meal that is sure to please.

Instructions

1.Preheat oven to 375°F.
2.Season all sides of the brisket generously with salt and pepper.
3.In a Dutch oven or large oven-safe pot, heat the olive oil over medium-high heat.
4.Once the oil is hot, add the brisket and sear on all sides until browned, about 5-7 minutes per side.
5.Remove the brisket from the pot and set aside.
6.Reduce heat to medium and add the garlic and onion to the pot. Cook for 3-5 minutes or until the onion begins to soften.
7.Add the red wine and cook for an additional 2 minutes, stirring to scrape up any browned bits from the bottom of the pot.
8.Add the beef stock, tomato paste, bay leaves, dried basil, and oregano to the pot. Stir well to combine.
9.Nestle the brisket back into the pot, fat side up. Spoon some of the garlic and onion mixture over the top of the brisket.
10.Cover the pot with the lid and transfer it to the preheated oven.
11.Bake for 3-4 hours or until the brisket is fork-tender.
12.Allow the brisket to rest for 10-15 minutes before slicing and serving with the garlic and onion mixture and any juices left in the pot.

PROS

This brisket is cooked low and slow, resulting in a tender and flavorful main dish.

The garlic and onion add depth of flavor, while the red wine adds a subtle sweetness.

This dish requires minimal prep work and can be made in advance.

CONS

This dish takes several hours to cook, so it is not a quick weeknight meal.

Some people may not enjoy the strong garlic flavor.

HEALTH & BENEFITS

Beef is a good source of protein, iron, and vitamin B12.
Garlic has been shown to have anti-inflammatory and antibacterial properties, as well as potentially reducing the risk of certain types of cancer.

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