Dutch Oven Brisket with Leeks and Onions

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You can make this easy Dutch Oven Brisket in one pot! You can simmer stove top or transfer to the oven after browning… your choice!

This is a bit fancier than some briskets with the addition of red wine. But the final result is comfort food by anoyone’s standards!

Brisket, browned and covered in diced onion and garlic. — Browned brikset with onions and garlic.

Brisket fresh out of the oven. — Browned brikset with onions and garlic.

Chef’s Tips

When buying brisket, you want the ‘flat’ end. According to Weber Grilling ‘ The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as “first cut”, has the deckle removed, which makes it leaner and causes it to lay flat‘. It also cooks more evenly.
Be sure to trim the leeks. After you have trimmed the root end and the dark green parts, clice the leek vertically so you can splay the layers as you rinse it under cold water. Leeks are grown in sand and can be quite gritty. Super market ones are not so dirty but fresh ones from the market sure can have a lot of grit between the layers!
I have listed a stop top simmer method and an oven braising method. The stove top will be a little moister and the oven method will have a drier ‘crust’ on the part peaking above the liquid. Both are delicious so it is your choice. The oven method is a bit more hands off, you only need to check it once or twice to make sure the bottom of the pan isn’t getting dry. Or to see if you want to cover the pot.
If simmering stove top, make sure you heat is low enough to maintain a simmer and not a strong boil. You want low and slow here.

Wine Pairing for Dutch Oven Brisket

Any dry red wine would work here. There is so much protein in the brisket you can go with a Bordeaux style red with all its tannins or you can go softer, fruitier like a Merlot of Rhone blend. Just try to use the same wine or same type of wine in the sauce as you plan to serve at the table.

Brisket sliced on a platter with braised carrots.

Dutch Oven Brisket with Leeks and Onions

Brisket with a beefy red wine sauce over carrots, onions and leeks makes a delicious main. And the vegetables can constitute your side as well!

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 3

Total Time: 3 20

Servings: servings

Equipment

Dutch oven or large heavy pot

Ingredients

3.5 lbs brisket flat end See Note 1.
3 Tbsp vegetable oil
freshly cracked salt and pepper for seasoning
6 cloves garlic crushed
2 medium yellow onion diced finely
8 medium carrots peeled, trimmed
1/4 cup brown sugar divided 3 + 1 Tbsp
2 Tbsps apple cider vinegar
2 leeks white and light green portions only, trimmed, rinsed and sliced cross-wise thinly
1 cup red wine
3-4 cups beef broth
1.5 Tbsps corn starch

Instructions

Heat oil in Dutch oven on medium high heat. Season brisket with salt and pepper. When oil is hot, brown the brisket on boths sides. Allow brisket to brown, undisturbed about 4 minutes per side. Transfer meat to a platter.
Add the carrots to the pot, season lightly with a grind of salt and 1 Tbsp of the brown sugar. Cook about 3 minutes, add the apple cider vinegar and leeks and cook another 4 minutes.
While the vegetables are softening, mix the diced onion and garlic and spread over both sides of the brisket on the platter, when it is cool enough to touch. Press mixture so it sticks to the meat.
Add the wine to the vegetables in the pot and allow to reduce for about 5 minutes. Add the brown sugar and season again lightly with salt. Cook another 4 minutes.
Return the brisket to the pot. Add the 3 cups of beef stock. Reserve remaining cup to add if needed during cooking. Bring mixture to a simmer.
Stove Top Method: Cover Dutch oven and allow brisket to simmer 2/5- 3 hours until fall apart tender.
Oven method: Preheat oven to 350° F while stock is coming to a simmer. Transfer to the oven and cook uncovered about 2.5 hours. Check mid way to see if you need to add remaining cup of beef broth. If brisket is getting too dark, cover the pot.
To serve: Remove brisket and carrots from the Dutch oven. Put cornstarch in a jar or large cup. Remove about 1 cup of hot beef liquid. Add a bit of the liquid and stir in to the cornstarch to make a slurry. Slowly add the rest of the cup of broth and stir or shake well till completly combined. Add slurry to the mixture remianing in the Dutch oven. Simmer and stir until sauce attains desired thickness.
Slice brisket against the grain, transfer brisket and carrots to a platter. Serve with sauce drizzled over or on the side.
Leftovers store well in the fridge for a couple of days. You can also freeze them and reheat gently when needed.

Notes

Brisket has 2 different parts: the point and the flat. The point cut (also known as deckle) is the fatty part of the brisket. The flat cut, also known as “first cut”, has the deckle removed, so it is leaner, lays flat and cooks more evenly.