Cooked low and slow, this beef brisket braised in a Dutch oven with fire roasted tomatoes, garlic, carrots, brown sugar and cinnamon whiskey is delicious.
When the weather starts to get cooler outside, I tend to prepare meals that are more comforting. After spending most of my week running all over creation (a.k.a. I have a teenager), I look forward to being home at least one day out of the weekend to prepare a family meal.
It’s a time when we can all sit together and eat. Even if I’m still busy working, cleaning or doing yard work, it’s nice to be home.
I look forward to making meals like these that take a bit longer too. Not necessarily to prepare, but the total oven time. Roasted or braised meals are perfect in this case because it generally only takes about 15 minutes to prepare; then the oven does the rest of the work.
My local store recently had a sale on brisket so I picked one up in hopes that a new recipe inspiration would come to me. I’ve been so busy volunteering with G’s cheerleading team, coordinating their booster club/fundraisers and running her around (it’s Sweet 16 party season don’t you know) that I haven’t had much time lately to focus on new recipes.
I was glad when a new idea finally struck and made this Braised Cinnamon Whiskey Beef Brisket.
How do you make Cinnamon Whiskey Beef Brisket?
For this recipe, you’ll need a flat cut of beef brisket, onion, garlic, fire roasted tomatoes, carrots, celery, brown sugar, beef stock and cinnamon whiskey, like Fireball.
Start by heating a little oil in the Dutch oven; then brown all sides of the meat. Remove the brisket, tent with foil and let rest for a few minutes.
Add the onion, garlic, celery, and carrots to the pot and cook 1-2 minutes; then add the tomatoes, sugar, beef stock and whiskey. Mix well; then add the brisket on top of the vegetables.
Cover the pot; then place in a preheated 300°F oven for 3 1/2 hours. Do not remove the lid or stir during the cooking process. Remove the pot from oven, take off the lid (USE POTHOLDERS!!!!) and slice the meat against the grain; then top with the cooked down vegetables.
I’m stressing the word potholders because I was cooking in my Dutch oven a few months ago and put it on top of the stove to cool. The phone rang and while I was talking I forgot that it was still hot and grabbed the lid with my bare hands.
Needless to say, I had to drive myself to the ER because no one was home and we were leaving for a trip the next morning and would be gone for four days. 2nd-degree burns on the palm of your hand was not a pleasant experience, to say the least. In fact, the only thing that did help was to keep ice cold water on it.
This Braised Cinnamon Whiskey Beef Brisket was so flavor and tender; my family and I loved it. Serve with your favorite side dish and vegetable for a complete meal and freeze any leftovers in an airtight container. ~Enjoy!
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- Preheat oven to 300 degrees F.
- Heat the oil in a Dutch oven or heavy bottom pot; then brown the meat on all sides. Remove from the pot, tent with foil and set aside.
- Add the onion, garlic, carrots, and celery and cook 1-2 minutes until they start to soften; then add the remaining ingredients. Mix well.
- Place the meat on top of the vegetables, put the cover on the pot and cook in the oven for 3 1/2 hours. Remove the pot from the oven, take off the lid (USE POTHOLDERS!!) and cut the meat against the grain. Top with the vegetables.
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