Dutch Oven Brisket

Estimated time: 4 hours.

Brisket piece (just part of a full Brisket), 1 to 3 lb (needs to fit in your dutch oven pot)
Olive oil
Salt
Black Pepper
Minced garlic
Red wine (around 1/4 cup)
Worcestershire sauce
Optional additonal seasoning: italian seasoning (or any other you like: be adventurous!)

24 hours before cooking, season the brisket on both sides. Spread the minced garlic, then coat with salt and pepper all over.
Drip Worcestershire sauce on the top side. (Opposite to the bottom fat layer.)
Leave in the refrigerator, sealed on bag or container.
Next day, remove brisket from the fridge 30 minutes before cooking, let it rest at room temperature.

Coat the base of the dutch oven pot with olive oil. Be generous.
Turn heat to very low, 2 on an electric range. (This dish is challenging to manage on gas, but you can try on a very, very low setting.)
Lay the brisket on the pot. Lid should be fully closed, as sealed as possible.
Cook for 2 hours.
After 2 hours, open and add the red wine. Baste brisked on its own juices, that should have accumulated in the pot.
Close the lid and cook for an additional 1 to 2 hours. Final cooking time will depend on your heat setting.
Turn off the heat, baste meat on juices again. Close the pot and leave on the same spot of the electric range for another hour.
Remove brisket from dutch oven.
Collect the juices and fat from the bottom of the pot. Add to the slices before serving.
When it is time to serve, cut very thin slices always against the grain. (If all went well, the slices should hold toguether, but easily cut with a fork.)

Contact: web (at) ibias.net

Luciano Ibias is a person.