Slow Braised Brisket
Slow braised brisket ready for your favorite recipes!
Servings 8 Servings
Ingredients
Ingredients
- 4 1/2- 5 pound brisket excess fat trimmed
- 1 tablespoon chile ancho powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon pepper
- 1/2 tablespoon spicy chile powder of your choice
- You also need:
- 1 tbsp beef bouillon powder low sodium if possible
- 2 cups water
- 1 cup dry red wine merlot or cabernet
- 1/3 cup Maggi sauce(seasoning)
- Juice of 4 limes
- 3 chile serrano sliced
- 1 medium white onion sliced
- 6 cloves garlic smashed
Instructions
Directions
- Combine the dry spices and rub into brisket. Place brisket, fat side up into roasting pan. I did not wrap and marinate it overnight, but you can do that. Just make sure you bring it to room temperature before you roast it.
- Combine all the liquids and pour into the bottom of roasting pan. Add the serrano, onion and garlic into the liquid.
- Cover brisket tightly with foil paper and roast in a preheated 300 degree oven for 5 hours. After the 5th hour, remove foil and baste the brisket every 15-20 minutes. This brisket was ready in about 6 1/2 hours. If it pulls apart easily, it's done! Yields 8 -10 servings.
Notes
Too hot to fire up your oven? Follow directions. Sear and brown your brisket in a large skillet in preheated oil. Transfer all the ingredients to your slow cooker. Cover and cook on low for 8-10 hours. Check for water level halfway through cooking time. If you have time, transfer to a baking sheet and broil on high for a few minutes to finish.