Simplify Supper: Dutch oven beef brisket

Simplify Supper: Dutch oven beef brisket

(KUTV) As aired on March 14.

Recipe courtesy of Simplify Supper.


  • 4 pound beef brisket
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dried thyme leaves
  • 2 cups beef broth
  • 1 28 ounce can of whole tomatoes
  • 1 large white onion
  • 3 tablespoons liquid smoke


  1. Place rack in lower 1/3 of oven then preheat to 275 degrees. Trim brisket of excess fat, but make sure to leave at least a 1/4 inch layer of fat on the fatty side for flavor.
  2. Make dry rub by mixing the chili powder, salt, paprika, garlic powder, onion powder, brown sugar, pepper, mustard and thyme in a small bowl. Rub liquid smoke onto brisket then liberally pat rub onto both sides of brisket.
  3. Pour peeled tomatoes into bottom of dutch oven. Place brisket on top and then cover with onion, sliced into rings. Bake brisket uncovered for 90 minutes then remove, cover with beef broth and return to oven covered for another 3-4 hours. Let cool about ten minutes before serving then cut into strips against the grain.