Easy Tender Braised Brisket

With the holidays just around the corner and game day gatherings busting out all over the place, we're serving up a brisket again. I know beef brisket is popular in the summer when the smokers and grills are going hot and heavy, but I think they need to go on the menu much more often this time of year.

It's such a flavorful cut of meat, which is why it is so popular.

The thing about beef brisket, though, is that it is one of the toughest cuts of meat, which is what makes it ideal for long, slow cooking. Most people like to smoke their briskets, and so do I, of course!

But you don't need a smoker to cook a perfect brisket, nor do you need to do anything outdoors. In reality, briskets are ideal for a long, slow braise, like this recipe - Easy Tender Braised Brisket.

All you need is a pot to fit your brisket and your oven. You might look at the ingredients list below and be a little intimidated, but nah. Don't be. You're overall prep time is only about 30 minutes or so (not including waiting time), even for a slow cook like me!

Cooking is really just waiting. Yes, this is the hard part. Your brisket will take 3-4 hours to cook for a small 3-pound cut, so be sure to plan accordingly. Cooking time can vary.

Let's talk about how we make this awesome braised brisket, shall we?

Braised Brisket Ingredients

For the Brisket

• Brisket. I'm using the beef brisket flat, but this works with any cut.
• Seasonings. You'll need salt, paprika, ancho powder, garlic powder, Mexican oregano, and cumin.
• Oil. Olive oil as needed.
• Peppers and Vegetables. I'm using carrots, poblano peppers, onion and garlic. Potatoes would be great here, too.
• Ancho Paste. Use 2 tablespoons ancho paste - recipe included below.
• Beer (or Beef Broth). I use 1 bottle of my favorite winter ale, though you can use your favorite. Use a dark beer for full flavor. Use beef broth if you're not a fan of beer.
• Flour. As needed.
• Salt and Pepper. To taste

For the Ancho Paste

• Dried Ancho Peppers. Five of them.
• Olive Oil. 1-2 tablespoons.
• Yellow Onion. ¼ cup, chopped.
• Garlic Cloves. One, chopped.
• Salt. To taste.

How to Make Braised Brisket - the Recipe Method

Season the Brisket First. In a nutshell, you'll season up the brisket, wrap it and refrigerate it for at least 1 hour to let the seasonings settle into the meat. Overnight is best for fuller flavor development.

Sear the Brisket. Heat a Dutch oven to medium-high heat and add a couple tablespoons olive oil. Sear the brisket a few minutes each side to form a crust. Remove brisket and set aside.

Cook the Vegetables. Add carrots, peppers, onions and garlic to the hot Dutch Oven. Stir and cook 5 minutes to slightly soften.

Ancho Paste and Beer. Add 1 tablespoon ancho paste and beer. Scrape up the brown bits from the bottom of the pan and swirl the ancho paste into the liquid. Preheat the oven to 275 degrees F.

Braise the Brisket. Set the brisket on top into the Dutch oven (or use a roasting pan) over the top of the braising liquid, fat side down, and cover. Bake for 3 hours at 275 degrees F, or until the meat is fork tender. It could take longer, depending on your oven and on the beef. Remove from heat and transfer the brisket to a cutting board to rest. So nice and golden brown.

Make the Ancho Gravy. Strain the solids from the Dutch oven. Add the pan juices back into the pot and bring to medium heat. Swirl in 1 more tablespoon ancho paste and flour. Whisk until smooth. Heat until the gravy thickens. Season with salt and pepper.

Slice and Serve! Slice brisket against the grain and serve with ancho gravy.

How to Make the Ancho Paste - the Recipe Method

Toast the Ancho Peppers. Heat a large pan to medium heat and add ancho peppers. Cook them a couple minutes per side until they become fragrant.

Stem and Seed the Peppers. Remove from the water and cut off the stems. Slice open and remove the seeds. Add to a food processor.

Cook the Onion and Garlic. Heat pan to medium heat and add 1 tablespoon olive oil. Add onion and cook about 3-4 minutes to soften. Add garlic and cook 1 more minute, stirring a bit. Remove from heat and add to the food processor.

Process the Paste. Add a pinch of salt and process to form a thick paste. Strain as desired to remove any bitter solids.

Boom! Done! Easy, right? SO. FREAKING. GOOD! Not lying, this ancho gravy is super addictive. You can simmer it for 15 minutes to thicken if needed.

This is definitely one of my very favorite recipes. Grab a glass of red wine, or your favorite beer!

Storage & Leftovers

Storing your Easy Tender Braised Brisket in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate it promptly.

Try Some of My Other Popular Related Recipes

• Spice Rubbed Prime Rib Roast
• Feisty Italian Slow Cooker Pot Roast
• Chili Rubbed Rump Roast with Chipotle Gravy
• Slow Cooker Corned Beef with Guinness Gravy
• Stuffed Flank Steak
• Grilled London Broil
• Pepper Steak
• Chipotle-Honey Baked Ham

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.