Coat the beef brisket well with the meat tenderizer. Wrap the brisket with 2 layers of heavy duty foil. Refrigerate the brisket overnight. When ready to cook, place it in the Dutch oven, cover and cook with low to medium heat for about 6 to 7 hours. If you want, you can cook it somewhat faster but the brisket will be much juicier if you cook it slow. When done, remove the brisket from the foil and put it on awarmed serving platter. Make a thin gravy with the flour, juice, and salt and pepper. Pour the gravy over brisket before you serve it.
P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.
2 Comments
You have what I consider the best website of anyone. I really enjoy you recepies and videos. The bread on a stick is one of my favorites, especially when I take the grandsons to the farm.
Thanks again for your courtesy.
Ronny James
Ronny, thanks! I think the bread on the stick is on of the first things I ever cooked over a fire (other than a hot dog and marshmallows) along with a foil dinner in the Boy Scouts.