Red chile, in my opinion, is delicious in mostly any recipe! But red chile beef brisket (falda en chile rojo) that has braised for 5 or more hours, it’s amazing. The flavors that develop as it braises low and slow on the stove top cannot be duplicated. My dried chile pepper of choice on this day was chile New Mexico! It has a bit of a bite and the results are of a true red chile flavor. And whether you serve it over rice or on a warm tortilla, the deep flavors of that red chile come right through! My intention for this 6 pound beef brisket was to smoke it on our charcoal grill/smoker. But the weather and the schedule does not always allow for a 12 hour session of tending to the outdoor grill. My next favorite way to prepare brisket is low and slow, whether it’s in the oven or braising in a rich sauce on the stove top. If your local market only carries large cuts of brisket, consider splitting it with a friend. Or you can divide it into smaller portions to store in your freezer. The brisket is excellent for carne deshebrada(shredded beef) to be used for tacos or flautas.
Printable Recipe at the End of Blog Post!
This recipe for red chile beef brisket freezes well! Cool completely and shred the meat. Add the meat and some of the remaining sauce into quart size freezer bags. Flatten to store and remember to label the bags.
A simple Mexican Red Rice topped with red chile beef brisket. Pure comfort foods! Rice recipe, click onto link!
Simple Mexican-Style Rice~ Arroz Estilo Mexicano
Ingredients
- Ingredients
- 15 chile New Mexico Chile California or Guajillo can also be used
- 1/2 white onion
- 5 cloves garlic
- 3 cups water or beef broth
- 2 teaspoon oregano
- 1 1/2 teaspoons cumin
- 1 teaspoon pepper
- Pinch of salt
- You Will Also Need
- 3 pounds beef brisket fat trimmed
- salt
- pepper
- garlic
- chile ancho powder
- oil
- 3 more cups water or broth
- Salt and pepper to taste
Instructions
- First, prepare your sauce: Remove the stems and seeds from the dried chiles and place into a large sauce pan. Add the onion and garlic. Cover with water. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes. Stir halfway through cooking time. Remove from heat and let cool in pan for 20 minutes.
- While you wait, slice the brisket into 6 equal chunks. Season lightly with salt, pepper, garlic and chile ancho. Set aside.
- Using a slotted spoon or tongs, transfer the chiles, onion and garlic to the blender. Add 3 cups of water or beef broth to the blender. Add oregano, cumin, pepper and salt. Blend on high for a minute straight. Scrape down the sides of blender and blend on high for another minute. Strain, using a wire mesh strainer, into a bowl. Set aside.
- In a large pot, preheat 4 tablespoons of olive oil to medium heat for 5 minutes. Sear the beef for 3-4 minutes per side. Remove from pot onto a plate.
- In that same pot at medium heat, add the chile sauce from the blender. Stir to scrape off the bits on the bottom of the pot. Add 3 more cups of water or broth. Bring to a boil. Add the beef back in, making sure it is immersed in the sauce. Cover and cook and a steady simmer for 5 -6 hours or until the brisket if pull apart tender.
Notes
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[…] And when I ran out of cheese, I went freezer diving and found a freezer bag filled with previously prepared Red Chile Beef Brisket! I brought it to room temperature and reheated it low and slow until most of the liquid had evaporated. Once it cooled, it became an empanada filling! For these size disc, I used 1/3 cup of beef brisket filling. Hearty and delicious. Fill, seal and cook as directed above. Red Chile Beef Brisket […]
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Would Chuck Roast work for this recipe, or does it have too high amount of fat ?
Oh, no Paul! Chuck roast would be beautiful in this recipe. I actually have used chuck roast roast often. The case was that I had this brisket that had to be cooked and this was what i decided to do with it.
Thanks for the reply …. love your recipes ! 🙂
Do you have been a birria recipe? Looks good!
Loretta, I do have a birria recipe on my blog. It’s Birria de Res. I used beef cheek(cachete), but you can use chuck roast or flank, brisket…:)
i just slaved away in the kitchen all day yesterday to make this….. it did not disappoint! so good!!!!! i cannot believe i made something that tastes so delicious and authentic!!!!! Thank you!
That’s awesome Meghan! I am so proud of you! It’s a great feeling when our efforts pay off. Thanks for the feedback!
I may have to triple the recipe. Lots of room in freezer
I especially love this recipe for my freezer foods selection Bill!
After the sauce is made and the meat is browned. Are you able to let it cook in a crockpot?
Absolutely you can do that Ann. You can cook it for 6-7 hours on low or until the meat is tender.
Can this be made in the instant pot?
Hi Brenda, I don’t own an instant pot, but I do use a traditional stove top pressure cooker. I would prepare the chile sauce, sear the beef and combine everything in the instant pot. I would cook it under pressure in my traditional pot for 1 hour.
The straining of the sauce is cumbersome. Have you found a better way to do it?
Hi Bill, this is one of the main reasons I invested in a Vitamix blender. No straining of sauces required. Straining the sauce is a bother, but it’s the traditional way to yield a smooth and silky sauce. If the chile flakes and seeds don’t bother you, than you can leave them.
This is a very good recipe. i actually smoke bbq a lot , but find brisket just to much to deal with. I’m doing this in the instapot for 1 hour after steaming the chilis, and searing the point cut of a brisket. I expect it will be just delicious.
Yes, I love my pressure cooker! Just used it for brisket last week and shredded it, then cooked it low and slow in a spicy chile sauce similar to this one. Made some big beef tamales!