Prepare to embark on a culinary journey that will transform your dinner table with an explosive Mexican-inspired dish that's guaranteed to make your taste buds dance! This Chile Spiked Brisket isn't just another meat recipe - it's a flavor-packed experience that turns an ordinary cut of beef into a mouthwatering masterpiece. With a perfect blend of spices and a slow-cooking technique that guarantees melt-in-your-mouth tenderness, this recipe will elevate your home cooking game and impress even the most discerning food critics.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lb beef brisket
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Remove brisket from refrigerator 30 minutes before cooking to allow it to reach room temperature.
- Combine chili powder, cumin, salt, and pepper in a small bowl. Thoroughly rub the spice mixture all over the brisket, ensuring complete coverage.
- Preheat oven to 325°F (165°C). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with a tablespoon of oil.
- Sear the brisket on all sides until a deep golden-brown crust forms, approximately 4-5 minutes per side. Remove brisket and set aside.
- In the same pot, sauté chopped onions and garlic until fragrant and slightly translucent, about 3-4 minutes.
- Add chopped carrots and potatoes to the pot, stirring to coat with remaining spices and oils.
- Return brisket to the pot, placing it on top of the vegetables. Pour beef broth around the meat, ensuring it doesn't completely cover the brisket.
- Cover the pot with a tight-fitting lid and transfer to preheated oven. Braise for approximately 3 hours, or until meat is fork-tender and easily pulls apart.
- Remove from oven and let rest for 15-20 minutes before slicing against the grain.
- Serve brisket with the braised vegetables and pan juices.
Tips
- Room Temperature Magic: Always let your brisket sit out for 30 minutes before cooking to ensure even heat distribution and more consistent cooking.
- Spice Rub Technique: When applying the spice mixture, use your hands to massage the spices thoroughly into the meat, creating a flavorful crust.
- Searing Secrets: Get your pot smoking hot before searing to achieve that beautiful golden-brown crust that locks in flavor.
- Vegetable Placement: Layer your vegetables underneath the brisket to absorb all the delicious meat juices during braising.
- Liquid Level Matters: Don't completely submerge the brisket - you want it to braise, not boil. The liquid should come about 1/3 to 1/2 way up the meat.
- Resting is Crucial: Let the brisket rest after cooking to allow the juices to redistribute, ensuring each slice is incredibly juicy.
- Slicing Technique: Always slice against the grain to guarantee the most tender, easy-to-chew pieces.
Nutrition Facts
Calories: 329kcal
Carbohydrates: 18g
Protein: 22g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 60mg
