Barbecue Beef Brisket

Barbecue Beef Brisket....a great recipe using Dutch Oven ..!
INGREDIENTS

• 5-6 lbs. prime fresh beef brisket; well trimmed
• 3 lg. sweet onions; thickly sliced
• 6 lg. cloves garlic; pressed or minced
• 1/2 cups chili sauce (your favorite)
• 2 Tbs. onion salt
• 1/2 cup light brown sugar
• 2 Tbs. celery salt
• 1/2 cup beer (your favorite brand)
• 1 Tbs. course ground black pepper
• 1/2 cup Worcestershire sauce
• 4 Tbs. Wright's liquid smoke

INSTRUCTIONS
Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all.
Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).

In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar
has been dissolved.

Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated. The Dutch oven recipe of barbeque beef brisket is ready to serve..enjoy it !
different-sauerbraten.

A Different Sauerbraten

A Different Sauerbraten...a great Dutch oven recipe to try ! Nice one !

INGREDIENTS

• Bacon, 4-6 slices
• Beef roast
• Flour
• 4 ea Carrots
• 4 ea Celery stalks
• 3 ea Onions
• 8 oz Sour cream
• 3 ea Bay leaves
• Salt and pepper to taste

INSTRUCTIONS
Cook bacon in a large dutch oven and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Return veggies to pot and add water to cover. Add bay leaves and simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder (liquid and veggies) in blender with sour cream to desired taste. Pour gravy over roast and serve with knodel and rotkohl. Panni brand Knodel (potato dumplings) mix can be found in the specialty food aisle and is easy to prepare. The Dutch oven recipe of Sauerbraten is ready to serve...delicious !
barbecue-beef-brisket.

Baked Salmon Dutch Oven Recipe

Baked Salmon Dutch Oven Recipe

Ingredients:

• 1 11-inch length of whole salmon body
• 6 ears of corn
• 1/2 stick butter, melted
• 3 tablespoons lemon juice
• 1/2 cup sliced onion
• 1/2 lemon, sliced
• seasoned salt
• parmesan cheese

INSTRUCTIONS
Place husked corn in bottom of dutch oven to cover bottom.
Shake seasoned salt inside salmon.
Lay alternating slices of onion and lemon inside the salmon.
Pour 1 cup water into the Dutch Oven
Lay salmon on corn cobs.
Mix butter and lemon juice and baste top of salmon.
Cook for 15 minutes with 2/3 coals on top and 1/3 underneath.
Sprinkle parmesan cheese on top.
Cook for another 15 minutes.
Serve with rice, noodles, or couscous. The Dutch oven recipe is ready to serve....! Enjoy !

Different-sauerbraten.