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🥘 Sunday Slow & Savory Brisket

Dutch Oven Braised with Sweet Onions & Garden Vegetables
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Ingredients Method Notes

Ingredients
  

  • For the Brisket
  • 4 –5 lb beef brisket flat cut preferred
  • 1 packet au jus mix
  • 1 packet onion soup mix optional but adds depth
  • 1 can cream of celery soup
  • 1½ –2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • Vegetables
  • 4 large carrots cut into thick chunks
  • 1½ lbs baby potatoes or quartered Yukon golds
  • 2 –3 large onions thick sliced
  • 2 celery stalks thick sliced
  • Optional: fresh thyme

Method
 

  1. 1️⃣ Preheat
  2. Preheat oven to 325°F.
  3. 2️⃣ Sear for Flavor
  4. Pat brisket dry. Lightly rub with olive oil and black pepper.
  5. Heat your Dutch oven over medium-high heat and sear brisket for 3–4 minutes per side until deeply browned. Remove and set aside.
  6. (This step builds incredible flavor — don’t skip it.)
  7. 3️⃣ Build the Base
  8. Add half of the sliced onions and celery to the bottom of the Dutch oven.
  9. Place brisket on top.
  10. Lay remaining onion slices over the brisket like a cozy blanket.
  11. 4️⃣ Make the Savory Sauce
  12. Whisk together:
  13. Cream of celery soup
  14. Au jus packet
  15. Onion soup mix
  16. Beef broth
  17. Worcestershire sauce
  18. Garlic
  19. Pour mixture around and slightly over brisket.
  20. Liquid should come about ½–¾ up the sides of the meat. Add more broth if needed.
  21. 5️⃣ Add Vegetables
  22. Nestle carrots and potatoes around the sides (not piled on top).
  23. Add thyme if using.
  24. 6️⃣ Slow Braise
  25. Cover tightly with Dutch oven lid.
  26. Bake for 3½–4 hours, until:
  27. Internal temperature reaches 195–205°F
  28. A fork slides in easily
  29. Meat pulls apart effortlessly
  30. If it feels tough, it simply needs more time.
  31. Low and slow is the secret.
  32. 7️⃣ Rest & Slice
  33. Let rest, covered, for 20–30 minutes before slicing.
  34. Slice against the grain for the most tender texture.
  35. 🥄 Optional Gravy Finish
  36. Remove brisket and vegetables.
  37. Simmer remaining juices on stovetop.
  38. Whisk together 1 tbsp cornstarch + 2 tbsp water and stir in until glossy and thickened.
  39. Spoon generously over everything.

Notes

  • Make it a day ahead — it’s even better reheated.
  • Leftovers make incredible brisket sliders.
  • Serve with a crisp arugula salad or warm crusty bread.
  • If brisket seems dry, add ¼–½ cup more broth next time.