Dutch Oven Barbecue Beef Brisket

• Gluten free

• Meat

  • 3 lb Flat cut beef brisket

• Produce

  • 2 cloves Garlic
  • 2 Onions, large
  • 1 can Tomatoes, fire-roasted

• Canned Goods

  • 1/4 cup Chicken broth

• Condiments

  • 1 cup Kansas city barbecue sauce
  • 1 tbsp Soy sauce, low sodium
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Sesame oil

Found on smalltownwoman.com

Description

Ingredients

• 3 lb flat cut beef brisket
• 1 tablespoon sesame oil
• 2 tablespoon olive oil
• 2 large onions cut in rings
• 2 cloves garlic minced
• 1/4 cup chicken broth
• 1 cup Kansas city barbecue sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low sodium soy sauce
• 2 tablespoon brown sugar
• 1 can fire roasted diced tomatoes (14.5 ounce)

Directions

• Preheat oven to 290 degrees.
• Add sesame oil and 1 tablespoon olive oil to heavy stock pot or dutch oven over medium heat, Add brisket and brown on both sides.
• Remove brisket from pot, cover, plate and keep warm. Add 1 tablespoon olive oil to pot over medium heat. Cook onions until starting to brown on the edges; approximately 15 minutes. Add garlic and cook 1 additional minute. Add chicken broth and scrap to deglaze pan. Add barbecue sauce, Worcestershire sauce, soy sauce, brown sugar and tomatoes. Return brisket to pot. Cover and place in oven. If your stockpot does not have an over proof lid cover with aluminum foil and seal down edges around the pot.
• Cook until fork tender; approximately 4 hours. Slice against the grain if it does not fall apart while trying to slice. Serve warm with extra sauce.