Why This Recipe Stands Out
We love making anything and everything that is hearty and comforting, and this Dutch Oven Brisket is no exception. Here’s why we love this recipe:- Simple: The recipe uses simple, everyday ingredients that you probably already have in your pantry.
- Flavor: The slow braising method brings out the rich, deep flavors of the beef brisket just like it does for our Garlic Soy Braised Chicken.
- Easy: It is a fuss-free method that doesn’t require pre-searing or deglazing.
- Versatile: The braised beef brisket pairs well with a variety of sides, from veggies to rice, noodles, or potatoes.
- Make Ahead: The recipe can be made a day ahead, and it tastes even better the next day! It’s seriously one of our favorite meal-prep recipes.
- Tender: The slow braising guarantees that the beef brisket is ultra-tender and melt-in-your-mouth delicious.
- Meal Prep: This dish is great for weekly meal prep, as it keeps well.
- Crowd-Pleaser: The recipe is a hit at family dinners and is one of the most perfect recipes for special occasions. Trust us, it’ll definitely impress your guests.
Key Recipe Ingredients
- Beef Brisket—The star of this recipe, a 3 lb beef brisket, is richly flavorful and becomes ultra tender after a long, slow braise.
- Onions and Garlic—These aromatics are thinly sliced and sautéed until they’re soft and golden, adding a sweet and savory flavor to the brisket.
- Tomato Paste—It provides rich tomato flavors without loading up the liquid
- Beef Broth—Half a cup of beef broth adds a savory, meaty flavor to the dish and helps to tenderize the brisket as it cooks.
- Bay Leaves—We add five bay leaves to the pot for a subtle, herbal flavor that compliments the other ingredients beautifully.
- Other Cuts: Although we use beef brisket in this recipe, you can substitute it with other cuts of beef, like chuck roast the same way we did in our Tuscan Style Beef Stew. If you’re feeling adventurous, you could even try using lamb or pork.
- Seasonings: Feel free to play around with the herbs and spices. For instance, you could add rosemary, thyme, or even a touch of smoked paprika for a different flavor profile like we do in our Lemon Garlic Roast Chicken.
- Gluten-Free: To make this recipe gluten-free, you can substitute the flour with the same amount of dissolved cornstarch. Always be sure corn starch is fully dissolved in a bit of water prior to using; typically 1-1 ratio of starch to water.
- Vegetables: While onions, carrots, and celery are our go-to veggies, you could also add mushrooms, bell peppers, or even potatoes to the mix.
- Roasted Garlic: Roasted garlic could give a sweeter, more mellow flavor compared to raw garlic. Or you could try garlic powder in a pinch.
Step-By-Step Recipe Instructions
Pat the brisket dry and season on both sides. Heat oil in a large Dutch oven, then sauté onions until softened and browned. Add garlic and sauté 5 minutes.
Turn off the heat and place seasoned brisket on top of garlic mixture in the pot. Smear tomato paste evenly over it and place carrots and celery around the edges.
In a separate bowl, whisk flour into the beef broth and pour it over the brisket in the pot. Add bay leaves to the pot.
How To Prep Ahead
This braised beef brisket is a richly flavorful and ultra-tender dish that tastes even better the next day. Take a look at our best prep-ahead tips for this recipe:- Season the Brisket: You can pat dry the brisket and season both sides with salt and pepper in advance. This allows the seasoning to penetrate the meat, enhancing its flavor. Just remember to bring it to room temperature before cooking.
- Chop the Veggies: Feel free to chop the onions, garlic, carrots, and celery ahead of time. Store them in an airtight container in the fridge until you’re ready to cook. This will save you a lot of time on the day of cooking.
- Make it Ahead: The beauty of this braised beef brisket recipe is that it can be made a day ahead. The flavors meld and deepen overnight, making it even more delicious. Simply store the cooked brisket in an airtight container in the fridge and reheat before serving.
What To Serve With Braised Beef Brisket
Potatoes- Braised beef brisket pairs wonderfully with potatoes. We recommend trying it with our creamy Garlic Mashed Potatoes or these crispy Garlic Herb Roasted Potatoes.
- Rice and grains are a great way to soak up the delicious juices from the braised beef brisket. Our Cilantro Lime Rice would be perfect, and so will any of your favorite noodle recipes.
- A fresh, vibrant salad can balance out the richness of the braised beef brisket. We suggest trying our Crunchy Cabbage Slaw or this refreshing Cucumber Tomato Salad.
- For a cooked veggie side, we love these Roasted Vegetables or Honey Glazed Carrots recipes that go beautifully with just about anything, including this Dutch Oven Brisket.
- Bread is a classic side for braised beef brisket. Our homemade Garlic Parmesan Knots or these soft Dinner Rolls are a must-try.
Tender Braised Brisket
Prep Time: 20 minutes mins Total Time: 3 hours hrs 15 minutes mins Servings: 6- 3 lb beef brisket
- ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 3 TB olive oil
- 4 onions, thinly sliced
- 4 cloves garlic
- 1 ½ TB tomato paste
- 3 carrots, peeled and cut into thick slices
- 6 stalks celery, cut into thick slices
- 1 TB flour
- ½ cup beef broth
- 5 bay leaves
- fresh parsley, chopped (optional)
Preheat oven to 350F with rack on lower middle position. Pat dry the brisket and evenly season both sides with the salt and pepper. Set aside.
Heat olive oil in heavy, oven-proof pot until sizzling. Add onions and stir frequently until softened and browned, about 10 minutes. Add garlic and continue stirring 5 more minutes. Turn off heat.
Place brisket (fattier side up) on top of onion/garlic mixture. Evenly smear tomato paste over top of brisket. Place carrots and celery all around the edges of brisket. Whisk the flour in the beef broth to dissolve. Pour evenly over brisket. Add bay leaves.
Cover pot tightly with heavy lid. Braise in pre-heated oven for 3 1/2 hours or until brisket is fork-tender. Tip: For ease of slicing, remove brisket halfway during cook time and transfer just the beef onto a cutting board. Slice across the grain into 1/4 inch slices and return to the pot to finish braising.
Add salt and pepper to taste as needed. Serve with freshly chopped parsley for garnish, if desired.
Always remember to pat dry the beef brisket before seasoning. This helps the salt and pepper to stick better and enhances the flavor of the meat.
When heating the olive oil, make sure it is sizzling before adding the onions. This will help to caramelize them, adding a depth of flavor to the dish.
Don’t rush the browning of the onions and garlic. Taking the time to let them soften and brown will infuse the oil with their flavors, which in turn will be absorbed by the brisket.
When adding the tomato paste, make sure to evenly smear it over the brisket. This will help to create a delicious crust on the meat as it braises.
Braising the beef brisket for the full 3.5 hours is crucial for achieving ultimate tenderness. The slow, low heat breaks down the tough fibers in the meat, making it melt-in-your-mouth tender.
Use regular strength beef broth for full flavor, or low-sodium beef broth if you need less salt.
Brisket is even better the next day. Store leftovers in an airtight container in the fridge until ready to reheat and serve. Brisket can be made 1 day ahead of time.
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Nutrition (per serving)
Calories: 412kcal | Carbohydrates: 23.3g | Protein: 39.2g | Fat: 18.4g | Saturated Fat: 5.3g | Cholesterol: 106mg | Sodium: 296.4mg | Fiber: 5.6g | Sugar: 12.4g
Tender Pork Ragu
What is Pork Ragu?
Pork ragu is a flavorful Italian dish made with slow-cooked, tender pieces of pork, typically pork shoulder or pork butt. The pork roast is braised or simmered for an extended period in a savory sauce that usually includes ingredients like tomatoes, onions, garlic, and herbs. This slow cooking process allows the flavors to meld and the pork to become extra succulent and super tender.Why This Recipe Stands Out
We all love a hearty, comforting meal that’s easy to prepare and packed with flavor. This stove-top pork roast recipe is just that and more. Here’s why we’re raving about it:- Affordable: This recipe uses pork shoulder, an affordable cut of meat, making it budget-friendly without sacrificing flavor or quality.
- Flavors: The combination of fresh herbs, garlic, and a full-bodied red wine gives this pork roast an incredibly savory flavor.
- Make-ahead: This recipe can be made 1-2 days ahead of time, making it one of the most perfect meal prep recipes for those busy weekdays. The flavors in this dish gain depth after resting overnight, making it even more delicious the next day.
- Versatile: This stove-top pork roast can be served with crusty bread, mashed potatoes, or rice, making it a versatile dish that can be tailored to your preference.
- Friends and Family: With its tender, savory pork and rich, hearty sauce, this recipe is sure to impress your people, and it’s one of our favorite holiday recipes.
- Meal Prep: This tender pork ragu can be stored in freezer containers for future meals, making it a convenient option for those busy days. It also tastes amazing the next day!
Key Recipe Ingredients
- Boneless Pork Shoulder/Butter—We use 3 pounds of this affordable cut, which, when slow braised, transforms into a supremely tender and savory dish that’s guest-worthy.
- Tomato Paste and Crushed Tomatoes—These ingredients add a rich tomato flavor and a thick, hearty texture to the ragu.
- Full Bodied Red Wine—Half a cup of this is used to deglaze the pot and add a depth of flavor to the ragu.
- Fresh Thyme, Rosemary, and Bay Leaves—These herbs are classic for roasts and anything made in a big pot or Dutch oven, and they infuse the ragu with their aromatic flavors.
Substitutions and Variations
This stovetop pork ragu recipe is hearty and flavorful on its own, but there’s always room for personal touches and variations. Here are some ideas to make this dish uniquely yours:- The Meat: While we’ve used pork shoulder, you can experiment with other cuts of pork, or even switch to beef or chicken. Just remember, the cooking time might vary depending on your choice of meat.
- Spices: Feel free to play around with spices. You can add smoked paprika for a smoky flavor, or a pinch of red pepper flakes if you prefer a spicy kick.
- Vegetables: You can add more vegetables to this ragu. Bell peppers, carrots, or mushrooms would work great like they do in our Chicken Cacciatore.
- Herbs: If you want to change up the herbs, try using basil or oregano instead of thyme and rosemary.
- Garnishes: This ragu is garnished with fresh herbs, but grated parmesan cheese or a dollop of sour cream could add a delicious twist.
Step-By-Step Recipe Instructions
How To Prep Ahead
This stovetop pork roast is a rustic, simple, and supremely delicious dish that we can make a day or two ahead of time. Take a look at our best prep-ahead tips for this recipe:- Prep the Pork: You can cut the pork shoulder into quarters and season it with kosher salt and freshly ground black pepper ahead of time. Just make sure to store it in the fridge until you’re ready to cook.
- Prep the Ingredients: Finely chop the onion and garlic cloves in advance and store them in the fridge. This will save you some time when you’re ready to start cooking.
- Make the Sauce: You can also prepare the tomato paste, red wine, and crushed tomatoes with juices in advance. Add in the fresh thyme, rosemary, and bay leaves, and store the mixture in the fridge. When you’re ready to cook, just add the pork and simmer until it is fork-tender.
What To Serve With StoveTop Pork Ragu
Pasta- Ragu is the ideal dish to serve over a plate of pasta. A classic choice is tagliatelle or pappardelle, but other pasta staples like penne, fusilli, rotini, or even spaghetti are great options.
- A classic side for pork roast is potatoes. We recommend trying these Instant Pot Mashed Potatoes or these Smashed Potatoes. They both pair wonderfully with the savory flavors of the pork roast.
- If you’re looking for a lighter potato dish, try these Garlic Herb Roasted Baby Potatoes. They’re flavorful, yet not too heavy, making them a perfect complement to the pork roast.
- Vegetables are a great way to balance out the richness of the pork roast. We love serving this dish with our Roasted Brussels Sprouts and Butternut Squash or our Honey Glazed Carrots.
- Rice can be a great addition to your pork roast meal. Our perfectly cooked rice is a crowd-pleaser and pairs well with the pork roast.
- Risotto or polenta are favorite side dishes for ragu; try our Risotto in the Instant Pot.
- Bread is always a good idea when serving pork roast. Our Homemade Dinner Rolls are soft, fluffy, and perfect for soaking up the delicious juices from the roast.
- For a more rustic bread option, try our Crusty French Bread. It is crunchy on the outside, soft on the inside, and pairs perfectly with the pork roast.
Tender Stovetop Pork Ragu
Prep Time: 15 minutes mins Cook Time: 4 hours hrs Total Time: 4 hours hrs 15 minutes mins Servings: 6- 3 pounds boneless pork shoulder, cut into quarters
- kosher salt and freshly ground black pepper
- 2 TB olive or canola oil, divided
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 3 oz tomato paste
- ½ cup red wine, full bodied
- 28 oz crushed tomatoes , with juices
- 4 sprigs fresh thyme, plus extra for garnish
- 2 sprigs fresh rosemary, plus extra for garnish
- 2 bay leaves
- Optional Garnishes: freshly chopped parsley or other fresh herbs
Towel-dry the pork on all sides. Sprinkle a thin, even layer of kosher salt and freshly ground black pepper on all sides of pork and pat seasoning in.
Heat 1 TB oil in a Dutch oven or large heavy pot over medium heat. Brown pork on all sides, 10-12 min. Transfer browned pork to a dish.
Remove burned bits from pot but leave rest of pan drippings and golden bits there. Add onion and garlic to the pot with remaining 1 TB oil. Stir often over medium heat until onion is caramelizing, 5-10 min. Add tomato paste and stir until slightly darkened in color, 1 min.
Shred pork or break apart into bite-size pieces. Taste and season with additional kosher salt and black pepper, as needed. Garnish with more freshly chopped herbs, as desired.
- For best results, make sure to towel-dry the pork before seasoning; this helps the salt and pepper stick better and ensures a nice, even crust when browning.
- Don’t skip browning the pork on all sides; this step adds a deep, savory flavor to the ragu that you can’t get any other way.
- Keep those flavorful pan drippings after browning the pork; they’re packed with flavor and will add richness to the onions and garlic as they caramelize.
- Use a full-bodied red wine for deglazing the pot; it will contribute to the robust flavor of the sauce and help pick up all those tasty browned bits.
- Be patient and let the pork simmer with the lid slightly ajar; this allows the sauce to thicken and the pork to become fork-tender, creating the perfect ragu texture.
- Fresh herbs like rosemary and thyme are key to this dish’s rustic charm; they infuse the sauce with aromatic flavors that dried herbs just can’t match.
- Serve your delicious pork roast with some crusty bread, mashed potatoes, or rice.
- Remember, this dish tastes even better the next day, so don’t hesitate to make it ahead of time; the flavors will meld and deepen, making your pork ragu even more delicious.
