This recipe helps you how to have an easy lunch with a dutch oven.
Dutch Oven Barbecue Beef Brisket
Photo by Yvonne Lee Harijan
- 5 lbs. prime fresh beef brisket; well trimmed
- 6 lg. cloves garlic; pressed or minced
- 2 tbs. onion salt
- 2 tbs. celery salt
- 1 tbs. coarse ground black pepper
- 4 tbs. Wright’s liquid smoke
- 3 lg. sweet onions; thickly sliced
- 1/2 cups chili sauce (your favorite)
- 1/2 cup light brown sugar
- 1/2 cup beer (your favorite brand)
- 1/2 cup Worcestershire sauce
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 airtight 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 allows to rest for 5 minutes. Slice brisket across the grain into thin slices and make sandwiches using the remaining barbecue sauce, reheated.
Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.
Dutch Oven Pot Roast
- 2 tbs. bacon grease or olive oil
- 2 tsp. dry rosemary; rubbed
- 2 med. yellow onions; sliced
- 4-5 cloves garlic; sliced
- 3-4 lb. beef chuck roast
- salt and pepper to taste
- 1 cup hot beef stock or broth
- 1/4 cup honey barbecue sauce
- 2 tbs. red wine vinegar
- 3 tbs. brown sugar
- 1 tbs. soy sauce
- 1 bay leaf
- 1 tsp. black pepper
- 1-2 lbs. baby carrots
- 6-8 medium red potatoes; skins on, cut into chunks
- 1 tsp. thyme
- 1 tbs. parsley flakes
Heat a 12″ deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic.
Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven.
Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on the bottom to 10 and place 14-16 coals on the lid.
Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender.
Dutch Oven Meat Roll-Ups With Rice
- 2 cups long grain rice
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 yellow onion; diced
- 1 1/2 cup fresh mushrooms; sliced
- 1 green bell pepper; diced
- 2 cans water
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 tsp. marjoram
- salt and pepper to taste
- 8 slices deli roast beef
- 8 boneless, skinless chicken breasts
- 16 slices bacon; partially rendered
- 6 cloves garlic; minced
- 1 1/2 tsp. poultry seasoning
To a 12″ Dutch oven add rice, soups, sour cream, onions, mushrooms, bell pepper, water, herbs, salt and pepper. Stir to mix completely.
Place a chicken breast between two pieces of wax paper and pound to about 1/4 inch thickness using a meat mallet. Repeat for each breast.
Lay a piece of roast beef out flat. Place a chicken breast over the roast beef. Sprinkle garlic over chicken breast and season with poultry seasoning. Place two pieces of bacon over chicken breast then roll up.
Repeat process making 8 meat rolls. Place meat rolls over rice mixture.
Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes.