This Easy Dutch Oven Braised Brisket melts in your mouth and is simply delicious. It's marinated in a bold Cajun dry rub then cooked low and slow until fork tender. Then, it's basted in its rich, flavorful pan juices for an unforgettable dish.
With the holiday season in full effect, now’s your time to try your hand at braised brisket.
Bonus: it’s a great make-ahead dish and tastes even better the next day.
How to Make Oven Braised Brisket
Cooking this recipe is easier than you think! With just a few key steps, you’ll create a flavor-packed dish that’s perfect for any occasion. From seasoning the brisket to slow-cooking it to perfection, here's everything you need to know.
- Wash the brisket under cool water then pat it dry thoroughly with paper towels.
- Trim any noticeable excess fat, but be sure to keep the fat cap intact. Season the brisket generously, wrap it tightly in plastic wrap, and let it marinate in the refrigerator for at least 3 hours, or up to 24 hours for maximum flavor.
- Heat grape-seed oil in a Dutch oven and sear the brisket on both sides until golden brown. Place the brisket in the Dutch oven with the fat cap facing up, add the braising liquid, and cover with a tight-fitting, oven-safe lid. Cook low and slow in the oven until tender and packed with flavor
- Remove the lid and baste the brisket with pan juices several times.
- Place the brisket on a cutting board to rest.
- Slice thinly against the grain and serve.
Tips
- Before searing, be sure to pat the brisket completely dry. This step is key to achieving a beautifully browned crust.
- Marinate for at least 3 hours up to 24 hours for maximum flavor.
- Keep the fat cap intact—it acts as a natural baster, keeping the brisket tender and juicy.
- Sear the brisket with the fat cap side down to render some of the fat, then flip it over to sear the other side. Before transferring the brisket to the oven to braise, make sure the fat cap is facing up.
- Allow the brisket to rest to retain its juices when it's done.
- If you do not have a tight-fitting lid, cover the Dutch oven or heavy bottom skillet securely with aluminum foil and use more than one sheet of foil to ensure the moisture doesn't seep out.
FAQs
The oven temperature and size of the brisket will ultimately determine the appropriate time needed for braising. Braising a 3-pound brisket at 330 degrees for 3 hours will result in the most delicious and tender beef brisket. When braising, I would say between 1 to 1.5 hours per pound of brisket. This is the sweet spot.
Serve with Herb Garlic Mashed Potatoes, saffron yellow rice, or Oven Roasted Potatoes. The possibilities are endless. Brisket is also great with Crispy Oven Roasted Broccolini, a crisp green salad, or this Easy Peach Arugula Salad.
You can definitely make it the day before in fact it's even better the next day as the flavors have had time to develop and really come together.
Gently place one hand on top of the brisket and using your other hand, begin slicing the brisket against the grain into ¼-inch slices using a chef's knife. It's important to cut against the grain for the most tender meat. Otherwise, you'll be left with stringy tough slices if not cut properly.
Leftover brisket can be used to make Hearty chili, BBQ sandwiches with all the fixings, beef brisket tacos, burritos, brisket bowls, quesadillas, ragu, and enchiladas.
Storing and Freezing
Storing
To store leftover brisket, transfer it to a ziploc bag or an airtight container with a tight-fitting lid and refrigerate for up to 3 days.
When ready to serve, slice the brisket against the grain if you haven’t already, then arrange the slices in a baking dish or on a baking sheet. Cover with aluminum foil and reheat in a preheated 375°F oven until warmed through.
Freezing
Braised brisket freezes really well. Place the brisket in a freezer-safe ziploc bag or airtight container and store it in the freezer for up to 3 months.
More Beef Recipes
Love this braised brisket? Here are some of my favorite braised recipes you’ll want to add to your menu.
📖 Recipe
Easy Dutch Oven Braised Brisket
Easy Dutch Oven Braised BrisketEquipment
- Dutch oven with a lid braiser or another heavy bottom pot with a lid
- Measuring spoons
- Paper towels
- Chef's knife
- Cutting board
Ingredients
- 3 lb beef brisket
- ½ tablespoon Cajun spice blend (homemade or store bought)
- ½ tablespoon kosher salt
- ½ teaspoon cumin
- 1-½ cups low sodium chicken broth
- 2 tablespoon grape-seed oil (or avocado oil)
Instructions
- After marinating the brisket for at least 3 hours, preheat oven to 330 degrees.
- Wash and pat dry the brisket thoroughly with paper towels.
- Add dry rub and marinate for at least 3 hours up to 24 hours. After marinating, allow the brisket to come to room temperature by placing it on the countertop.
- Heat grape-seed oil or another high-heat cooking oil in a Dutch oven. Once the oil is hot, place the brisket fat cap side down and sear for about 5 minutes, or until a deep, golden-brown crust forms. Flip the brisket and sear the other side. Transfer the seared brisket to a clean plate and set it aside.
- Deglaze the Dutch oven by pouring in chicken broth, making sure to scrape up all the browned bits from the bottom—these are packed with flavor and will elevate your dish.
- Return the brisket to the Dutch oven with the fat cap side up and cover with the lid. The fat cap will naturally baste the brisket adding incredible flavor and tenderness. Place it in the oven to braise for 3 hours. Halfway through, use the pan juices to baste the brisket, then cover again and return it to the oven to continue braising until tender.
- Once the brisket is done, transfer it to a wooden cutting board and let it rest for 15 minutes. Tear off a piece of aluminum foil large enough to loosely place it over the brisket (like a tent) to keep it warm as it rests.
- Spoon pan juices over the top and cut brisket into ¼-inch slices going against the grain. Place slices on a serving platter and spoon more of the pan juices over the top of the slices and serve with your favorite sides.
Notes
- Before searing, be sure to pat the brisket completely dry. This step is key to achieving a beautifully browned crust.
- Marinate for at least 3 hours up to 24 hours for maximum flavor.
- Keep the fat cap intact—it acts as a natural baster, keeping the brisket tender and juicy.
- Sear the brisket with the fat cap side down to render some of the fat, then flip it over to sear the other side. Before transferring the brisket to the oven to braise, make sure the fat cap is facing up.
- Allow the brisket to rest to retain its juices when it's done.
- If you do not have a tight-fitting lid, cover the Dutch oven or heavy bottom skillet securely with aluminum foil and use more than one sheet of foil to ensure the moisture doesn't seep out.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Paul M says
Sounds delicious! Can't wait to try it.
Only comment would be, why preheat the oven before marinating for 3 - 24 hours? 😉
CookingwithBliss says
Hey Paul - Thanks so much. With the Holidays just around the corner this would be a great recipe to add to your dinner menu. By the way, there is absolutely no need to preheat your oven while the brisket is marinating. I've since clarified that within the recipe card instruction section. After the brisket has marinated for your desired length of time, then preheat your oven to 330 degrees.