Easy Tender Braised Brisket

This braised brisket recipe is fork tender and huge on flavor, and serves a crowd with a long, slow braise, smothered in savory ancho gravy. 

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
• 5 dried ancho peppers
• 1-2 tablespoons olive oil
• ¼ cup chopped yellow onion
• 1 cloves garlic 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.

MAKING THE ANCHO PASTE

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.

Soak the Anchos. Add ancho peppers to a large bowl and pour boiling water over them. Cover and let sit for about 20 minutes to soften.

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!

Recipe Tips & Notes

• Larger Brisket Cuts. You CAN use a larger brisket for this. Just be sure to adjust times and cook to temp.
• Extra Seasonings. Bay leaves or a single bay leaf is a popular addition here. Just toss one in for braising.

Give it a try for your next holiday party, or cook it up for game day. Go team! I hope your team wins and your family loves it as much as I do. Serve it over mashed potatoes if you'd like. That's how Patty likes it. Thanks!

-- Mike H.

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.

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Easy Tender Braised Brisket Recipe with Ancho Gravy

This braised brisket recipe is fork tender and huge on flavor, and serves a crowd with a long, slow braise, smothered in savory ancho gravy. 

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Course: Main Course

Cuisine: American

Keyword: ancho, brisket

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Calories: 547kcal

Author: Mike Hultquist

Servings: 6

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5 from 4 votes

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Ingredients

• 1 3-pound beef brisket flat
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon ancho powder
• 1 teaspoon garlic powder
• 1 tablespoon Mexican oregano
• ½ teaspoon cumin
• Olive oil
• 2 medium-sized carrots chopped
• 2 poblano peppers chopped
• 1 white onion chopped
• 4 cloves garlic chopped
• 2 tablespoons ancho paste recipe included below
• 1 bottle beer – Use a flavorful winter ale
• 2 tablespoons flour
• Salt and pepper to taste

ANCHO PASTE

• 5 dried ancho peppers
• 1-2 tablespoons olive oil
• ¼ cup chopped yellow onion
• 1 cloves garlic chopped
• Salt to taste

Instructions

• Dry the brisket with paper towels and rub it down with olive oil.
• Mix together the seasonings and rub them into the brisket. Cover with plastic wrap and refrigerate at least one hour.
• Preheat oven to 275°F.
• 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.
• Add carrots, peppers, onions and garlic. Stir and cook 5 minutes to slightly soften.
• Add 1 tablespoon ancho paste and beer. Scrap up the brown bits from the bottom of the pan and swirl the ancho paste into the liquid.
• Set the brisket over the top and cover. Bake for about 3 hours, 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.
• Strain the solids from the Dutch oven. Put the liquid 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 brisket against the grain and serve with ancho gravy.

ANCHO PASTE

• Heat a large pan to medium heat and add ancho peppers. Cook them a couple minutes per side until they become fragrant.
• Add ancho peppers to a large bowl and pour boiling water over them. Cover and let sit for about 20 minutes to soften.
• Remove from the water and cut off the stems. Slice open and remove the seeds. Add to a food processor.
• 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.
• Add a pinch of salt and process to form a thick paste. Strain as desired to remove any bitter solids.

Notes

I make large batches of this paste for a big flavor blast in a hurry. Just pull it out of the fridge and swirl a bit into whatever you’re making, like soups, stews, sauces or gravies. You can easily halve this recipe. Makes 2 cups. Serves 6.

Nutrition Information

Calories: 547kcal   Carbohydrates: 10g   Protein: 65g   Fat: 25g   Saturated Fat: 8g   Cholesterol: 191mg   Sodium: 845mg   Potassium: 1244mg   Fiber: 2g   Sugar: 3g   Vitamin A: 3930IU   Vitamin C: 35.7mg   Calcium: 59mg   Iron: 7mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 12/2/20 to include new information. It was originally published on 11/1/17.