...with a lil' twist: Dutch Oven Beef Brisket

I feel that owning a dutch oven has opened my culinary mind to the nth degree. There are so many things that baby can cook that an ordinary pot can't (or can, but with less ease). I wanted to step out of my comfort zone for a quick second and tackle a red meat dish. My taste testers (guys) were ecstatic. I say out of my comfort zone, because I've always been a chicken or fish kinda gal, with the occasional filet mignon here and there (and usually on special occasions). Red meat usually just doesn't do it for me, but I think I may have changed my own mind with this melt-in-your-mouth brisket I've somehow come up with. The seasonings and accompanied veggies will make your house smell like Thanksgiving morning, and when paired with some yummy mashed potatoes or even a nice cool coleslaw, your guests will be asking for seconds...and thirds...and tupperware that they promise to bring back (yeah, right..)!

Dutch Oven Beef Brisket

Prep Time: 10 Minutes / Cook Time:3-3 1/2 Hours / Serving Size: 6-8

Ingredients:

1 4-5 Lb. Beef Brisket
1 Tbsp Salt
1 Tbsp Pepper
4 Tbsp Olive Oil
6 Large Carrots, Large Chop
2 Yellow Onions, Halved and Quartered
1 Head of Garlic, Halved
6 Celery Sticks, Large Chop
1 (28 oz.) Can of San Marzano Whole Peeled Tomatoes
1 1/2 Cup Red Wine (I Used Cabernet)
2 Cups Beef Broth (+/- 1/2 Cup)
2 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
1 Bay Leaf
3-4 Tbsp Flour (If Thicker Sauce is Desired)

Directions:

Preheat the oven to 300 degrees.

Score (criss-cross cut) into the fatty side of the brisket with a sharp knife.

Season with salt and pepper on both sides. (1/2 Tbsp on each side.) Rub it in with your hands to make sure it's seasoned well.

Pour the olive oil on the bottom of the dutch oven and heat over medium-high heat. Once oil has heated up, sear the brisket on both sides until browned. Take brisket out and set aside.

Throw your prepped veggies into the dutch oven and lightly brown.

Once lightly browned, add back the brisket (fat side up) into the dutch oven and around the veggies. Lower the heat to medium. Open can of tomatoes and crush into the pot with your hand. (NOTE: the tomatoes will squirt everywhere, so either angle your hand so that it squirts into the pot or wear an apron :)) Pour the rest of the tomato juice into the dutch oven.

Add wine, broth and herbs into the dutch oven. Season with salt and pepper.

Place in oven and let cook for 3 to 3 1/2 hours (I cooked for 3 hrs and 10 minutes), until the meet is fork tender. Flip the brisket every hour.

Once done, remove brisket from the liquid and set on cutting board to rest for 15 minutes (this allows all the juices to get back into the meat) and loosely cover with aluminum foil.

Strain the veggies and liquid (reserving whatever veggies you'd like to keep and eat).

Skim the fat off with a spoon.

If desired, pour the liquid back into the dutch oven (over medium heat) to make a sauce. Mix some liquid and a tablespoon of flour together and pour into pot, whisking continuously. Keep on adding flour into the pot until the desired thickness is reached (I used about 3 1/2 Tbsp).