Dutch Oven Barbecue Beef Brisket

Dutch Oven Barbecue Beef Brisket.

There is nothing quite like the scent of slow-cooked meat permeating your home. To be honest, few things can compare to the satisfaction of knowing a delectable dinner awaits you at the end of the day. This is where Dutch oven brisket comes into play! With a small amount of preparation at the beginning, you can allow your oven to handle the hard work and savor a delicious, melt-in-your-mouth brisket for dinner. In this blog post, we will walk you through the process of creating the ideal brisket recipe in the Dutch oven, providing tips and tricks to guarantee it remains tender and flavorful every time.

A close-up of tender, shredded barbecue Dutch Oven brisket adorned with fresh herbs on a white surface. A portion of barbecue sauce is visible in a small dish in the background. The meat appears juicy and generously coated with sauce.

If you are in search of a hearty and flavorful dinner suitable for any occasion, the slow-cooked Dutch oven brisket recipe may be just what you need!

This traditional dish showcases tender and juicy beef brisket, cooked slowly in a cast-iron Dutch oven, resulting in a melt-in-your-mouth texture that is difficult to resist.

Ingredients

Brisket, BBQ sauce, onion, sugar, oil, seasonings, broth, garlic, soy sauce, and vinegar.

BBQ Seasoning: This is my preferred dry rub for brisket in the Dutch Oven. I suggest using my homemade BBQ seasoning, but if you are pressed for time, you can find BBQ seasoning in most grocery stores. If you prefer not to make or purchase BBQ seasoning, consider a spice blend that includes smoked paprika, onion powder, dry mustard, black pepper, and cayenne pepper.

Brown Sugar: I utilized light brown sugar while testing this recipe, but dark brown sugar can also be used.

Beef Brisket: Select a brisket weighing between 3 to 5 pounds that has had excess fat trimmed. The second cut will offer a bit more flavor, but this recipe is also effective with first cut brisket.

Avocado Oil: This oil is excellent for searing meat due to its high smoke point and neutral taste. Regular olive oil (not extra-virgin) is also a suitable alternative.

Onions: For this recipe, opt for large white or yellow onions.

Garlic: If you prefer, garlic powder can be used as a substitute.

BBQ Sauce: It is essential to select your preferred brand, as this will significantly influence the dish's final flavor.

Soy Sauce: Regular or low-sodium soy sauce is recommended. Alternatively, gluten-free tamari or coconut aminos can be utilized.

Cornstarch: This ingredient is optional and serves to thicken the sauce. If you desire a thinner sauce, you may omit it.

Step by Step

For the complete recipe with measurements, please refer to the recipe card located at the end of the post.

Combine BBQ seasoning and brown sugar in a small bowl.

First, begin by adding the BBQ seasoning, brown sugar, and salt into a small dish.

Mix the brisket dry rub in a large bowl.

Stir the ingredients together until well combined.

A brisket coated with dry rub on a white plate.

Apply this mixture generously over the brisket and allow it to rest at room temperature for one hour.

A seasoned brisket wrapped in plastic wrap.

Alternatively, you may cover it with plastic wrap and refrigerate it overnight.

Overhead view of seasoned brisket in a Dutch oven.

Next, preheat your oven to 300 degrees Fahrenheit.

In a Dutch oven, add the avocado oil and heat it to medium-high. Introduce the brisket and sear it for approximately five minutes on each side until it achieves a nice brown color.

Seared brisket resting on a plate.

Remove the brisket from the pot and set it aside.

Onions sautéing in a Dutch oven with broth being poured on top.

Add the onions to the pot and sauté for six minutes until they begin to soften. Incorporate the garlic and continue cooking for an additional minute. Pour in the broth and deglaze the pot by scraping up any browned bits from the bottom.

A BBQ sauce mixture in a measuring cup.

Whisk together the BBQ sauce, Worcestershire sauce, and soy sauce until well blended.

BBQ sauce being poured over brisket in a Dutch oven.

Return the brisket to the pot and pour the sauce mixture over it.

BBQ sauce poured over a brisket in a Dutch oven.

Cover the pot with a lid and place it in the oven to cook for four to four and a half hours, or until the meat is tender enough to be easily shredded with a fork.

Tender.

Water and cornstarch are combined to create a slurry.

Remove the brisket from the pot (retaining the juices) and let it rest on a cutting board for 15 minutes. Whisk the cornstarch and water together.

A cornstarch slurry is added to the cooking liquid of a Dutch oven brisket.

Pour this mixture into the pot. Set over medium heat and cook until it thickens slightly, approximately 5 minutes. Slice the brisket against the grain. If desired, sprinkle with flaky salt and fresh parsley.

Storage

Store any leftover beef brisket in the refrigerator for up to three days. It can be frozen for as long as three months.

I prefer to reheat this in the gravy in the oven. To ensure it remains moist, reheat in a 200° F oven for about an hour, adding more liquid to the sauce as needed.

Of course, you may also reheat it in the microwave, air fryer, or on the stovetop if you prefer.

Freezing

To freeze, place the cooled brisket in an airtight container or zip-top bag and freeze. It will last for about three months.

Thaw overnight in the refrigerator before reheating. To reheat, place the brisket in a baking dish with a few tablespoons of broth and cover tightly with foil. Bake at 350 degrees F until thoroughly heated.

Serving Suggestions

After preparing this beef brisket in the Dutch oven, you will need some side dishes to accompany it. Consider serving it with cheesy scalloped potatoes, Instant Pot carrots, garlic butter asparagus, or air fryer tomatoes.

Can you overcook brisket in the oven?

Yes, if the brisket is cooked for too long, it can become dry and tough.

I recommend checking the internal temperature of the meat after 4 hours to prevent overcooking. The internal temperature should reach 195 degrees F before slicing and serving.

Tools

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• Dutch Oven
• Small bowl

Dutch Oven BBQ Brisket

There is nothing quite like the scent of slow-cooked meat permeating your home. Moreover, it is undeniable that few things surpass the satisfaction of knowing a delectable dinner awaits you at the end of the day. This is where Dutch oven brisket comes into play! With just a bit of preparation at the outset, you can allow your oven to handle the cooking, resulting in a delicious, melt-in-your-mouth brisket for dinner. In this blog post, we will provide you with a comprehensive guide on how to prepare the ideal Dutch oven brisket, including tips and tricks to guarantee it remains tender and flavorful each time.

...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.

Baked Salmon Dutch Oven Recipe

Baked Salmon Dutch Oven Recipe

Each year, we take great pleasure in catching salmon. Preparing a fresh lemon dill sauce is an excellent method for creating a one-pot meal of Dutch Oven Salmon!

The lemon dill Dutch oven salmon is ready to be served.

Are you constantly searching for innovative ways to present fish? I understand that children can sometimes become weary of trying new dishes - however, I appreciate how nutritious salmon is for us, particularly when they have caught it themselves!

Incorporating a sauce is an effective way to engage children in cooking, as they can easily whisk it together and pour it over the dish. Additionally, a creamy sauce encourages them to consume whatever is beneath it! Therefore, gather that fresh dill from your garden and start cooking.

Serve this alongside a fresh Garden Salad - it is quite simple to collect the ingredients while the fish is baking in the oven. I am still experimenting with our bread machine, but I also have a fondness for a good Rustic Sourdough Loaf, which allows you to savor every last drop of sauce from your plate.

Key Ingredients

Ingredients for Dutch oven salmon.

Salmon - Occasionally, we leave the skin on during processing, and at other times we do not. However, I believe it assists the fish in maintaining its structure while cooking, and of course, there is added nutrition in it!

Onions and garlic - This serves as a fantastic base for our fish to cook upon, and it contributes a significant amount of flavor as well! They soften so much that even those who dislike onions may be persuaded.

Dairy - Heavy cream is less prone to curdling due to its high fat content, so I mix it with sour cream to create a robust sauce base.

Seasonings - Dill and lemon complement each other perfectly, so incorporate those into the cream sauce.

How to Prepare Lemon Dill Salmon

Step 1: Begin by sautéing the onions and garlic in butter while you prepare the sauce.

Sautéed onions in a Dutch oven.

Step 2: Get the lemon ready and chop the fresh dill.

Juicing and zesting a lemon.

Fresh dill on a cutting board.

Step 3: Take the pot off the heat and place the salmon on top of the onions.

Sautéed onions in a Dutch oven.

Fresh salmon fillets in a Dutch oven.

Step 4: Whisk the sauce together and pour it directly over the fish.

Stirring fresh dill into sour cream.

Dill sauce poured over salmon

Step 5: Bake until fully cooked!

Lemon dill salmon prepared in a Dutch oven.

Tips and Tricks

Always zest your lemon prior to juicing to ensure you have something to grip.

Fresh dill provides the best flavor; however, if unavailable, dried dill is a suitable alternative.

Do not be concerned if the sauce curdles slightly; it will still taste delicious!

FAQs

How should I store leftover Dutch oven salmon?

I doubt you will have any leftovers since it is incredibly delicious! However, I do not recommend storing leftovers, as reheated fish tends to have an unpleasant odor. Additionally, there is a significant risk of curdling the sauce upon reheating.

What is the most effective method for zesting a lemon?

There is no need to keep a single-use tool like a zester in your kitchen drawer. There are numerous excellent alternatives! A microplane is an ideal tool for zesting fruit. Alternatively, you can utilize the small, star-shaped side of your box grater. After zesting, proceed to juice the lemon using a reamer or one of the various squeezing devices available.

How can I determine if the fish is properly cooked?

The most reliable indicator is when the fish flakes easily under the pressure of a fork. Additionally, it should appear opaque throughout. The USDA recommends an internal temperature of 145°F; however, this often results in a dry texture. Particularly when using wild salmon, if you are confident in its handling, removing it from the oven at an internal temperature of 125°F is completely safe. The fish will continue to cook slightly from residual heat while it rests as you prepare the table and fill water glasses.

Notes

There is no need to cut the salmon into smaller fillets before cooking.

Always utilize a thermometer to verify doneness.

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.

Dutch Oven Stuffing

Dutch Oven Stuffing

This Thanksgiving stuffing recipe is a classic, fail-proof option! Its rich buttery flavor and moist texture make it an essential addition to your Thanksgiving dinner spread and a beloved fall recipe!

Thanksgiving dinner is generally the most significant meal of the year, and having reliable recipes that everyone enjoys can alleviate stress and enhance the overall experience 🙂 Therefore, here are some of my favorite dishes that I prepare for my Thanksgiving dinner table: Easy sweet potato casserole, the finest dinner rolls, creamy homemade mashed potatoes, bacon green bean casserole, and praline pumpkin pie!

Thanksgiving Stuffing in a glass baking dish.

Why This Recipe Works

The optimal texture and flavor. As you may know, I prioritize flavor and texture, and this Thanksgiving stuffing recipe excels in both! The use of French bread significantly enhances the texture, and the seasonings in this dish are exceptional!

Bid farewell to tasteless stuffing. The key to achieving great flavor in stuffing lies in the butter, seasonings, and chicken stock. I assure you that if you make this recipe, you will never have to endure bland stuffing again! Stuffing is arguably my favorite dish during Thanksgiving, and it could become yours as well!

Ideal balance of bread and vegetables. I appreciate the traditional stuffing recipe because the combination of bread, celery, and onion is perfect in my view! However, there are occasions when more is indeed better! If you seek a stuffing recipe that incorporates additional vegetables or sausage, be sure to explore my vegetable stuffing recipe.

Ingredients

French Bread Loaf: Utilizing French bread significantly enhances the dish! The bread retains some of its structure, preventing it from becoming mushy.

Veggies: Diced celery and onion contribute excellent texture and flavor.

Poultry Seasoning: This is a common seasoning mix found in stuffing recipes, typically comprising marjoram, thyme, rosemary, and sage.

Chicken Broth: It is crucial to use chicken broth instead of water, as the broth imparts far more flavor to the stuffing than water would.

Butter: Incorporating butter into the stuffing adds an extra layer of flavor and contributes to a delightful texture!

Step-by-Step Instructions

Prepare the bread. Slice the French bread loaf into 1-inch cubes and arrange them on a baking sheet to dry overnight. (Refer to the alternative under “recipe tips.”)

Cook the veggies until tender. In a Dutch oven, melt the butter over medium heat. Once melted, add the onion and celery, cooking until tender, approximately 6-8 minutes. Season with poultry seasoning, sage, salt, and pepper.

Add the dry bread. Mix in the dried cubed bread until it is evenly coated.

Cubed bread in a large Dutch oven with a wooden spoon resting in the pot as well.

Stir in the broth. The crucial aspect of this step is to gradually add the broth, little by little (**hint hint: SLOWLY!) while mixing the stuffing to ensure the bread does not become overly wet or soggy. Mix thoroughly.

Cubed bread in a large Dutch oven.

Transfer to dish. Place the mixture in a buttered 9×13-inch casserole dish. Cover with plastic wrap and refrigerate until ready to bake. (I have chilled mine for varying durations, the longest being 6 hours, and it turned out quite well.)

Homemade Thanksgiving Stuffing in a 13x9 inch baking dish.

Bake until golden brown. Bake uncovered at 350°F for 30-40 minutes. The top of the stuffing should achieve a golden brown color. Remove from the oven and serve warm.

Golden brown Thanksgiving stuffing in a 13x9 inch clear baking dish.

Recipe Tips

For moist stuffing, cover while baking for 15 minutes, then remove the foil and bake uncovered for the final 20.

Ensure that the bread is dried overnight. It is essential to have thoroughly dry bread; otherwise, your stuffing may become excessively mushy.

Leftover stuffing pairs wonderfully with turkey salad sandwiches and delightful Thanksgiving pies for dessert!

FAQs

Indeed. It is important to cook the meat prior to mixing it with the other ingredients.

There is no difference. I have heard individuals use these terms interchangeably. The stuffing mix is often referred to as dressing because it is typically placed inside the turkey to enhance its flavor from within.

I do not advise this. You would need to significantly modify the recipe. I am cautious about stuffing a turkey since the stuffing comes into contact with the raw bird. For the stuffing to be safe for consumption, it must reach an internal temperature of 165°F, which would result in the turkey being overcooked.

I am aware that some individuals incorporate eggs into their stuffing recipes to serve as a binder. However, I believe it is unnecessary and can sometimes change the texture of the stuffing, which is why I choose to omit it.

I prefer using a French bread loaf. I dry it overnight to ensure it is adequately dry; otherwise, the stuffing will be too mushy. I appreciate the firmer crust of the French bread, as it contributes a fantastic texture to the stuffing.

Absolutely! Allow it to cool completely after baking and store it in an airtight container or plastic bag in the freezer for 1-2 months. When ready to use, remove it from the freezer and place it directly in the oven, baking at 350°F until heated through. Thawing it beforehand will result in a mushy texture!

Thanksgiving Recipes

• Candied Yams
• Pomegranate Jell-O
• Mini No-Bake Pumpkin Cheesecakes

Notes

You may substitute vegetable broth for chicken broth.

If you prefer moist stuffing, cover it while baking for 15 minutes, then remove the foil and bake uncovered for the final 20-25 minutes.

A great Dutch oven recipe...try this !
INGREDIENTS

• 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

INSTRUCTIONS
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 !
barbecue-beef-brisket.

Double Cheese French Onion Soup Dutch Oven Recipe

Double Cheese French Onion Soup Dutch Oven Recipe 

  Dutch Oven Recipes INGREDIENTS

• 4 large onions,thinly sliced and separated into rings
• 1/2 cup melted butter or marargine
• 1 TBSP all-purpose flour
• 1 (10 3/4)can chicken broth (undiluted)
• 1 McCormick au jus mix packet
• 2 cups water
• 1/4 cup dry white wine
• 1/8-1/4 tsp pepper
• 8 (3/4" slices French bread-toasted
• 8 slices Mozzarella cheese
• 1/2 cup grated Parmesan cheese

Dutch Oven Recipes INSTRUCTIONS 

Mix McCormick au jus packet in 2 cups of water and set aside. Saute onion and butter in a Dutch oven until tender. Blend in flour stirring until smooth. Gradually add chicken broth, au jus mixture and wine. Bring to a boil; reduce heat and simmer for 30 minutes. Add pepper. Place 8 ovenproof serving bowls on a baking sheet. Place 1 slice of bread in each bowl. Laddle soup over bread. Top with 1 slice of cheese. Spinkle with Parmesan cheese. Broil 6" from heat until cheese melts...and the Dutch Oven Recipe of cheese French Onion soup is ready...enjoy the Double Cheese French Onion Soup Dutch Oven Recipe !!!

  Dutch-oven recipes-corned-beef-and-cabbage

Double Cheese French Onion Soup Dutch Oven Recipe Video :

Lone Star Pot Roast Dutch Oven Recipe

Lone Star Pot Roast Dutch Oven Recipe 

DUTCH OVEN RECIPES INGREDIENTS

• 1 boneless beef chuck roast (3-3 1/2 lbs)
• 2 tbsp. cooking oil
• 1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
• 1 can (4 ounces) chopped green chilies
• 2 tbsp. taco seasoning mix
• 2 tbsp. beef bouillon granules
• 1 teaspoon sugar
• 1/4 cup water
• 3 tbsp. all-purpose flour

DUTCH OVEN RECIPES INSTRUCTIONS 

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. Cover and simmer 2-2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast and serve w/ gravy....enjoy the Dutch oven recipe ~!

Lone Star Pot Roast Dutch Oven Recipe Video :

Refried Bean Soup Dutch Oven Recipe

Refried Bean Soup Dutch Oven Recipe 

DUTCH OVEN RECIPES INGREDIENTS

• 2 teaspoons olive oil
• 1 large onion (for 1 cup chopped)
• 1 medium green bell pepper (for 1 cup chopped)
• 2 teaspoons bottled minced garlic
• 1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth
• 1 can (14 1/2 ounces) mexican style stewed tomatoes
• 1 can (15 1/2 ounces) black beans
• 1 can (15 1/2 ounces) red kidney beans
• 1 can (16 ounces) fat-free refried beans
• 1/4 teaspoon ground cumin
• black pepper to taste

DUTCH OVEN RECIPES INSTRUCTIONS 

Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4 persons...enjoy the Dutch oven recipe !

Refried Bean Soup Dutch Oven Recipe Video :

Southern Style Collard Greens Dutch Oven Recipe

Southern Style Collard Greens Dutch Oven Recipe 

DUTCH OVEN RECIPE INGREDIENTS

• 2 cups of water or vegetable stock
• 1/4 - 1/2 cup of diced onion
• 1 bay leaf
• 1/2 tsp. ground allspice
• 2 minced cloves of garlic
• 1 Tablespoon of worcestershire sauce
• 2 tsps. of tamari, Braggs or lite soy sauce
• 1 tsp. of honey
• dash of Tabasco
• 4 cups of chopped fresh collard greens
• 1 Tablespoon of olive oil
• Salt, black pepper, and cayenne pepper to taste

DUTCH OVEN RECIPE INGREDIENTS 

In large pot or Dutch Oven, combine water, onion, bay leaf, allspice, garlic, Worcestershire sauce, tamari and honey. Bring to a boil, reduce heat and simmer 5 minutes. Add collard greens and return to a boil. Reduce heat and simmer, covered, until greens are tender, about 30-35 minutes. Remove pot from heat; cool slightly. Remove bay leaf. Stir in oil; season with salt and the peppers to taste. Serve hot. Cool. Enjoy the Southern Style Collard Greens Dutch Oven Recipe !!!

Southern Style Collard Greens Dutch Oven Recipe Video :

Dutch Oven Breakfast Sausage Souffle

Dutch Oven Breakfast Sausage Souffle 

A nice Dutch oven recipe to try ! 

Dutch Oven INGREDIENTS

• 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

Dutch Oven INSTRUCTIONS 

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 ! baked-salmon-dutch-oven-recipe

Dutch Oven Breakfast Sausage Souffle Video:

Easy Dutch Oven Sloppy Joes

Easy Dutch Oven Sloppy Joes

Ingredients

• 2 pounds ground turkey or beef
• ½ cup chopped onion
• 2 celery ribs with leaves, chopped
• ¼ cup chopped green pepper
• 1-2/3 cups canned crushed tomatoes
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon steak sauce
• ½ teaspoon garlic salt
• ¼ teaspoon ground mustard
• ¼ teaspoon paprika
• 8 to 10 hamburger buns, split

Instructions
In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.
Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. Spoon about ½ cup meat mixture onto each bun. Enjoy !

Slow-Cooked Dutch Oven Beef Stew

Slow-Cooked Dutch Oven Beef Stew

INGREDIENTS
BOUQUET GARNI

• 2 large green leek leaves, (about 6 inches long)
• 1 bay leaf
• 1 stalk celery
• 2 sprigs fresh parsley, with stems
• 3 sprigs fresh thyme
• 1 2-inch-long strip tangerine or orange peel

STEW

• 3 tablespoons extra-virgin olive oil, divided
• 2 ounces pancetta, or bacon, cut into 1/2-inch pieces
• 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 2 medium yellow or red onions, chopped
• 3 cloves garlic, chopped
• 1 1/2 pounds carrots, sliced into 1-inch rounds
• 2 tablespoons tomato paste
• 1 pound button mushrooms, halved if small, quartered if large
• 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
• 1/2 cup chopped fresh parsley
• Freshly grated zest of 1 tangerine, or orange

PREPARATION
Preheat oven to 250°F.
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving. Enjoy it !

Osso Buco

Osso Buco

Ingredients

• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 dry bay leaf
• 2 whole cloves
• Cheesecloth
• Kitchen twine, for bouquet garni and tying the veal shanks
• 3 whole veal shanks (about 1 pound per shank), trimmed
• Sea salt and freshly ground black pepper
• All purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, diced into 1/2-inch cubes
• 1 small carrot, diced into 1/2-inch cubes
• 1 stalk celery, diced into 1/2 inch cubes
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 3 cups chicken stock
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• 1 tablespoon lemon zest

Directions

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

West African Yassa Chicken Dutch Oven Recipe

West African Yassa Chicken Dutch Oven Recipe
DUTCH OVEN RECIPE INGREDIENTS

• 4 large onions, thinly sliced
• 1/2 cup freshly squeezed lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (3.5 pound) chicken, cut into 8 pieces (I usually use 3.5lbs of b/s breast)
• 3 tablespoons olive oil
• 1 medium carrot, chopped
• 1 medium stalk celery, chopped
• 4 cloves garlic, minced
• 1 fresh hot chili pepper (such as jalapeo), seeded & minced (I omit for the kids)
• 1/2 cup chicken broth, homemade or canned
• hot cooked rice or couscous

DUTCH OVEN RECIPE INSTRUCTIONS
In large bowl, combine onions, lime juice, salt & pepper. Add chicken & toss to coat well. Cover & refrigerate for 3-6 hours. Remove chicken from marinade & pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids.

Heat oil in 5-quart Dutch oven. Cook chicken in batches over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to plate & set aside.

Add reserved marinated onions, celery, garlic & chili pepper to Dutch oven; cook over medium-high heat, stirring often, until onions have softened, about 8 minutes. Stir in chicken broth & reserved marinade liquid; bring to boil. Return chicken to Dutch oven; reduce heat to medium-low and simmer, covered, until chicken shows no sign of pink at the bone when cut with tip of sharp knife, 35 to 40 minutes. Serve over hot cooked rice or couscous. Enjoy the Dutch oven recipe !

white-bean-chili-dutch-oven-recipe 

White Bean Chili Dutch Oven Recipe

White Bean Chili Dutch Oven Recipe

DUTCH OVEN RECIPE INGREDIENTS

• 1 lb. dried Great Northern Beans
• 5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
• 1 Tbl. olive oil
• 2 medium onions chopped
• 3 cups (12 oz) shredded Monterey Jack cheese, divided
• 2 tsp. ground cumin
• 1 1/2 tsp. dried oregano
• 1/2 tsp. salt
• Dash of ground red pepper
• 1/2 tsp. pepper
• 2 (4.5 oz.) cans chopped green chilies, undrained
• 3/4 cup sour cream
• 4 garlic cloves, minced
• 3/4 cup salsa
• 6 cups chicken broth
• Chopped fresh parsley, optional

***fresh ground turkey can be substituted for the chicken*****

DUTCH OVEN RECIPE INSTRUCTIONS
1. First of all sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set beans aside.

2. And then heat oil in Dutch oven over medium-high heat. Add onions; saute until tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally. Next is to add chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.

3. Spoon chili into bowls topping with remaining cheese, sour cream and salsa. Enjoy the white bean chili ! Nice Dutch oven recipe !
 Dutch-oven recipes: breakfast-sausage-souffle.

Hungarian Pot Roast Dutch Oven Recipe

Hungarian Pot Roast Dutch Oven Recipe
DUTCH OVEN RECIPES INGREDIENTS:

• 1 3 to 4 lb. lean chuck or rump roast
• 1.5 tsp Paprika
• 2 tsps salt
• 1/4 tsp pepper
• 2 Tbs veg. oil
• 1/2 cup water
• 1 bay leaf
• 8 to 10 small whole white onions
• 8 small carrots, pared
• 2 8oz cans Hunt's Tomato Sauce with mushrooms
• 1 clove garlic, minced
• 1/2 tsp. onion salt
• 2 Tbs minced parsley
• 1 cup sour cream (optional)

DUTCH OVEN RECIPES INSTRUCTIONS
Trim excess fat from meat. Sprinkle with paprika, salt and pepper. Brown in oil in Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. Skim off fat. Place onions and carrots around meat. Add Hunt's Sauce, garlic and onion salt. Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. Add parsley. Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings.
NOTE : adde a quartered onion, instead of the small white ones. Use plain tomato sauce and added slice baby portobellos . Do not use the parsley or sour cream, and addepotatoes in.
Served well over egg noodles .

dutch-oven recipes.: double-cheese-french-onion-soup-dutch

Corned Beef And Cabbage Dutch Oven Recipe

Corned Beef And Cabbage Dutch Oven Recipe
A great Dutch oven recipe to try !
Dutch Oven Recipes INGREDIENTS

• 1 3lb. Corned beef brisket
• 16 sm. White onions, peeled
• 15 peppercorns
• 2 bay leaves
• 8 sm. Pototoes, peeled
• 8 med. Carrots, halved across
• 1 med. Head cabbage, cut into wedges

Dutch Oven Recipes INSTRUCTIONS
Place beef & enough water to cover into dutch oven. Heat to boiling, cover, reduce heat & simmer 1 1/2 hrs. (or 1 hr. Per lb.) add onions & potatoes. Cover; simmer 20 min. Add carrots. Cover; simmer 15 min. Arrange cabbage over all.

Cover; simmer 15 min. The Dutch oven recipe of corned beef is ready..enjoy it !
Dutch-oven recipes-barbecue-beef-brisket.

Beef Burgundy Dutch Oven Recipe

Beef Burgundy Dutch Oven Recipe
A great Dutch oven recipe to try !

Dutch Oven Recipes INGREDIENTS

• 2 1/2 pounds lean boneless round steak
• Vegetable cooking spray
• 4 cloves garlic -- minced
• 2 cups Burgundy or other dry red wine
• 10 3/4 ounces cream of mushroom soup -- (1 can) undiluted reduced-sodium and low-fat
• 10 1/2 ounces beef consomme -- (1 can) undiluted
• 1 ounce onion recipe soup mix -- (1 envelope)
• 6 cups sliced fresh mushrooms
• 16 ounces frozen pearl onions -- (1 package)
• 3 tablespoons all-purpose flour
• 1/2 cup water
• 24 ounces medium egg noodles -- (2 packages) uncooked
• 1/4 cup grated Parmesan cheese
• 3/4 cup nonfat sour cream alternative

Dutch Oven Recipes INSTRUCTIONS
Trim fat from steak. Cut steak into 1-inch cubes.

Coat a large, oven-proof Dutch oven with cooking spray; place over medium heat until hot. Add steak; cook 9 minutes or until steak loses its pink color. Drain well; set aside.

Wipe drippings from pan with a paper towel.

Recoat pan with cooking spray; place over medium heat. Add garlic; saute 1 minute. Add wine and next 3 ingredients; stir well, and bring to a boil. Return steak to pan; stir in mushrooms and onions. Remove from heat; set aside.

Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to steak mixture. Cover and bake at 350°F for 1-1/2 hours.

Cook noodles according to package directions, omitting salt and fat. Drain well, and place in a large bowl. Add cheese and sour cream; toss gently to coat. Yield: 12 servings (serving size: 3/4 cup steak mixture and 1 cup noodles).

The Dutch oven recipe of beef burgundy is ready to serve....nice !

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.