THE BEST DUTCH OVEN RIBS
These are the best Dutch Oven Ribs! They are extremely tender, flavorful and hearty. They are significantly easier than smoking or grilling ribs. This healthy recipe is great for barbecues, entertaining and family dinners!
Provided by Addison LaBonte
Categories Main Course
Time 3h10m
Number Of Ingredients 13
Steps:
- First, preheat oven to 300 degrees Fahrenheit.
- In a large Dutch oven, add chopped onion.
- Then, mix together dry rub mix. Rub on both sides of ribs.
- If ribs are too long to fit in Dutch oven, then carefully cut into 2 or 3 pieces that will fit inside.
- Once seasoned and cut, layer ribs in Dutch oven.
- Pour beef broth and BBQ sauce on top.
- Place Dutch oven in the oven. No need to cover the Dutch oven.
- Bake for 2 ½ to 3 hours or until ribs are tender.
- Finally, remove ribs from Dutch oven. Top with additional BBQ sauce if desired.
Nutrition Facts : Calories 499 kcal, Carbohydrate 40 g, Protein 30 g, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1789 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
BBQ ELK BRISKET
Steps:
- For the brisket: Preheat a convection oven to 225 degrees F. Rub the brisket with salt, pepper and paprika. Add the brisket to a deep pan and add the melted butter and oil so the meat is just submerged.
- Cover the pan tightly with foil and cook for 8 hours.
- Set aside the brisket to cool to room temperature in the fat. Store the brisket in the refrigerator.
- For the sauce: While the brisket cooks, add the vinegar, molasses, sugar, bourbon, chile sauce, Worcestershire sauce, horseradish, salt, garlic, ginger and cinnamon to a 4-quart saucepan set over medium heat. Stir continuously until the liquid reduces by half and is the consistency of syrup, about 1 hour.
- When ready to serve, slice the brisket into 8-ounce portions and reheat in the reserved fat.
- Serve the brisket over smoked paprika smashed potatoes, and top with the BBQ brisket sauce and onion rings.
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
BASIC BEEF BRISKET IN A DUTCH OVEN
Imagine delicious, tender slices of brisket, piled high on your plate. You could make this your reality in just a few hours with this simple recipe for the Dutch oven.
Provided by ChefTony
Categories Main Dish Recipes Roast Recipes
Time 3h20m
Yield 6
Number Of Ingredients 15
Steps:
- Sprinkle brisket with seasoned salt and black pepper.
- Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven.
- Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket.
- Bring beef mixture to a boil; reduce heat to low and cover. Simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.
- Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 32.7 g, Cholesterol 92.1 mg, Fat 36.4 g, Fiber 2.5 g, Protein 25.8 g, SaturatedFat 13 g, Sodium 760.3 mg, Sugar 23.5 g
DUTCH OVEN BARBECUE RIBS
I cook these in a dutch oven (cast iron with lid). You can also use any heavy covered pan. Or cook them at your campsite with 10 charcoals on the bottom and 14 on top of your dutch oven maintaining 160 degrees. Be sure to have rolls or corn bread on hand.
Provided by IamEarnie
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 12 inch dutch oven cook onions until they are clear.
- Add remaining ingredients, except ribs.
- Cook for 15 minutes, just simmering, stir often.
- Add ribs and cover with lid.
- Cook in a slow oven, 250 degrees, for 2-3 hours or until tender.
Nutrition Facts : Calories 1572.1, Fat 112.4, SaturatedFat 41.6, Cholesterol 445.8, Sodium 1745.5, Carbohydrate 44.4, Fiber 0.8, Sugar 39.5, Protein 94.1
BAKED BARBECUED BEEF BRISKET
This tasty brisket conveniently bakes for hours, allowing you lots of time to prepare the rest of the meal. Leftovers make delicious sandwiches.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Combine the garlic powder, onion salt and celery salt; rub over brisket. Place in a shallow bowl; sprinkle with liquid smoke if desired. Turn to coat; cover and refrigerate overnight. , For sauce, in a large saucepan, combine 2 cups water, ketchup, onion, 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery seed, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Cool; cover and refrigerate., Place the brisket in a Dutch oven; add remaining water and Worcestershire sauce to pan. Cover tightly. Bake at 325° for 1-1/2 hours; drain. , Baste with sauce. Bake, uncovered, until meat is tender, 1-2 hours longer. Let stand for 20 minutes; thinly slice across the grain.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 625mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
DUTCH OVEN BARBEQUE BRISKET
Number Of Ingredients 7
Steps:
- Trim as much fat as possible off the brisket and trim to fit in a 12 inch Dutch Oven. Rub with a small amount of oil and salt and pepper to taste. Saute garlic in oil till golden brown. Place brisket in Dutch Oven, sear 3-4 minutes per side. At this point I like to sprinkle the brisket liberally with Schillings Chicken Mesquite Seasoning®. Cover with sliced onions and add beer. If yours is a dry camp substitute 4 - 5 cups water and or beef bouillon.Put about the same number of briquets top and bottom, 12-14, and for the next hour work on shucking the corn or putting the finishing touches on a potato salad. Check the liquid about this time and add more if needed. Keep about 1-inch liquid in your Dutch Oven.Minimum cooking time is about 1 1/2 hours. I prefer to cook mine about twice that long, which is usually enough to make this fairly tough cut of meat succulent and tender. Add fresh charcoal when needed. Forty-five minutes before dinner pull the lid and brush top side with BBQ sauce and continue to cook for 30 minutes.Fifteen minutes before serving, remove brisket from DO and allow to rest on a cutting board. Slice and serve with your favorite BBQ sauce on the side. (Only Yankees eat their meat smothered with BBQ sauce.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp
Nutrition Facts : Nutritional Facts Serves
DUTCH OVEN STYLE BARBECUED BRISKET
Make and share this Dutch Oven Style Barbecued Brisket recipe from Food.com.
Provided by Old Magic1 Barfield
Categories Meat
Time 3h45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine wine, cider, honey, mustard, Habanero pepper sauce, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in a large Dutch oven or heavy roasting pan.
- Add brisket,cover tightly,and place in the oven set to 350F; cook for about 1 hour.
- Remove brisket from the cooking liquid, cover and set aside.
- Pour the liquid into a medium pan and cook over medium heat until reduced to a glaze, just thick enough to coat back of spoon.
- Using covered grill, light about 12 charcoal briquettes and add small piece of water soaked mesquite, pecan, hickory, or other woods.
- Be sure to place charcoal and wood to one side of grill.
- Arrange brisket on grill, fat side up, so that it is not directly over burning wood.
- Paint it with some glaze.
- Place cover on grill and smoke brisket for about 1 1/2 hours, turning meat and coating with glaze every 15 minutes.
- Add charcoal or wood, small pieces at a time, if fire seems to get too cold.
- Remove from grill, thinly slice meat against grain and serve.
- Offer any remaining glaze on side.
Nutrition Facts : Calories 1633, Fat 121.1, SaturatedFat 48.5, Cholesterol 331.1, Sodium 1877.1, Carbohydrate 38.6, Fiber 1.4, Sugar 33.6, Protein 80.3
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