Dutch Oven Brisket with Leeks and Onions

Brisket sliced on a platter with braised carrots.

5 from 1 vote

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!

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 470kcal

Author: Carolyn Hetke

Equipment

Dutch oven or large heavy pot

Ingredients

3.5 lbs brisket flat end See Note 1.
3 tablespoon vegetable oil
freshly cracked salt and pepper for seasoning
6 cloves garlic crushed
2 medium yellow onion diced finely
8 medium carrots peeled, trimmed
¼ 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 tablespoon 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 ⅖- 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.

Nutrition