Chili-Braised Brisket

Published: Aug 21, 2013

Yields:

6

Prep Time:

30 mins

Total Time:

4 hrs 30 mins

Long, slow, moist cooking (we use beer for the liquid) makes brisket extraordinarily tender. A simple, four-ingredient spice rub adds a little sass.

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Ingredients

1. Step 1Preheat oven to 350 degrees F. Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
2. Step 2Add onion to pot and sauté 5 minutes. Stir in garlic and tomato paste and sauté 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro.
  
  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.