Brisket, the lower chest cut of meat from the cow, is a great choice for slow braising in the oven. Often, brisket is cooked for holiday dinners because you can slowly cook it all day and have a delicious family-style dinner by night. I find it is delicious anytime of the year with the proper seasoning.
Chipotle peppers, either dry or in adobo, make a delicious, slightly heated spice in braising liquid. The flavor of chipotle is not overpoweringly hot and the warmth of the pepper adds to the meaty brisket flavor. You can serve the brisket thinly sliced with a little sauce over the top or in a soft corn tortilla for an upscale taco.
1 – 4 pound brisket
1 small onion, sliced
2 cloves garlic, peeled
1 teaspoon dry chipotle pepper
1 teaspoon cumin
1/2 teaspoon coriander
1 14 ounce can diced tomatoes
1 14 ounce can beef broth
1 chipotle pepper in adobo
1/3 cup brown sugar
1/4 cup soy sauce
1. Remove the brisket from packaging and generously sprinkle with salt and pepper. Preheat the oven to 350 degrees. In a large stock pot, add 3 tablespoon olive oil and turn heat on to medium high. Add brisket to the pot and sear until brown on both sides about 8 minutes.
2. Remove the brisket from the pot and set aside. Add the onions, garlic and dry spices to the pot. Stir the mixture together and cook for 3 minutes.
3. Next, add the tomatoes, broth, chipotle pepper, soy sauce and brown sugar to the pot and stir to combine. Add the brisket back into the pot and cook until the sauce is boiling.
4. Place a lid on the pot and turn off heat. Place the pot in the oven and cook for 4-5 hours depending upon how soft you want your meat.
5. Remove the pot from the oven and with a spatula, remove the brisket from the sauce.
6. Place the pot with sauce over medium heat and cook down to thicken slightly, about 3 minutes. Puree sauce with a stick blender or in an upright blender before spooning over meat.
7. Slice the brisket thinly and spoon sauce over the top or serve in a tortilla, as mentioned above. Enjoy!
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