Dutch Oven Barbecue Beef Brisket

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

Dutch Oven Stuffing

Dutch Oven Stuffing
A great Dutch oven recipe...try this !
  • 1 lb. pork sausage
  • 2 Tbs. dry sage leaves
  • 1/2 cup butter
  • 1 Tbs. dry thyme
  • 2 red onions; diced
  • 1 Tbs. tarragon leaves
  • 6 stalks celery; diced
  • 2 Tbs. dry parsley
  • 2 cups fresh mushrooms; sliced
  • 4 eggs; beaten
  • 6 cloves garlic; minced
  • 2 cups chicken broth
  • 3/4 cup pinenuts
  • 2 tsp. salt
  • 9 cups dried bread cubes
  • 1 1/2 tsp. black pepper

Brown sausage in a 12" Dutch oven using 20-22 briquettes bottom. Add butter, onions, celery, mushrooms, garlic, and pinenuts. Saute until vegetables are tender.
In a large bowl combine remaining ingredients and mix until bread cubes have absorbed all the broth. Add bread stuffing mixture to the sauteed vegetables in the Dutch oven and stir until well mixed.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes. The Dutch oven recipe is ready to serve...nice !

Dutch Oven Breakfast Sausage Souffle

Dutch Oven Breakfast Sausage Souffle
A nice Dutch oven recipe to try !
  • 12-15 slices bread; cubed
  • 3/4 cup milk
  • 6 Tbs. butter; melted
  • 1 tsp. dry mustard
  • 1 lb. shredded Cheddar cheese
  • salt and pepper to taste
  • 18 eggs
  • 1 lb. cooked sausage

Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.The Dutch oven recipe of sausage souffle is ready to serve...nice !

A Different Sauerbraten

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

  • 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
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 !

Baked Salmon Dutch Oven Recipe

Baked Salmon Dutch Oven Recipe

  • 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
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 !


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