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Red Chile Beef Brisket

Course Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 6 hours 35 minutes
Total Time 7 hours 10 minutes
Servings 8 Servings

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

If using beef broth, go light on the salt. You can always season it after it braises for a few hours.
For a quicker version of this recipe, follow instructions for the sauce and searing the beef. Transfer the sauce and seared beef with broth into the pressure cooker. Lock and seal. Heat on high. Once it begins to release pressure steadily, reduce heat to right below medium. Set timer for 45 minutes. After 45 minutes, carefully remove pressure cooker from the heat. When it's safe to open, unlock and remove lid. Serve brisket with red chile sauce.
I like to skim off some of the grease that builds up on top as it cooks. Towards the end of the cooking time, re-season with a little more cumin, oregano, pepper and salt, if needed.