#1760 - Dutch Oven Beef Brisket

(by Shirley McNevich)

4 to 6 garlic cloves (minced)
salt and pepper
1/4 cup canola oil
1 - 4lb. beef brisket (NOT corned beef brisket)
4 to 6 carrots (washed, peeled and sliced into coin shaped pieces)
4 celery ribs (washed and cut into bite sized pieces)
2 large onions (washed, peeled and chopped)
2 cups water
1 - 16oz. can Italian style chopped tomatoes
1 tsp. parsley (more if you wish)


On a cutting board, salt and pepper all sides of the brisket to your taste--use the back of a spoon to press the salt and pepper into the meat. In a Dutch oven over medium heat add 2 cups of water and the beef brisket--cook and brown on both sides, adding more water if necessary. Once all sides of the brisket have been well browned, remove the brisket to a plate (temporarily). To the water still in the Dutch oven add minced garlic, carrot pieces, celery pieces, chopped onions, parsley, and chopped tomatoes--stir until mixed. Return the brisket to the Dutch oven and using a spoon generously spoon the tomato mixture over the brisket. Remove from heat--put the lid on the Dutch oven, then place it on the center rack of your oven. Bake at 325 degrees for 3 hours--test with a meat fork to make sure it's tender. Bake longer if necessary. During the baking time, remove from oven every 20 minutes and use a large spoon to spoon the tomato mixture over the brisket. When meat is tender, remove just the brisket and put it on a plate. Return the Dutch oven to the oven to keep the vegetable mixture hot. Let the meat rest for a few minutes, then slice thinly. When ready to serve, remove vegetable mixture from the oven. Serve the sliced brisket with spoonfuls of the tomato/vegetable mixture. If you're having trouble with the meat getting tender enough, cut the 4lb. brisket into 2 smaller pieces (you can do this halfway through baking).