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+ servings

Slow Braised Brisket

Slow braised brisket ready for your favorite recipes! 
Course Beef, Brisket, Main Course
Cuisine Tex Mex
Servings 8 Servings



  • 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 packet Goya beef bouillon powder low sodium if possible
  • 2 cups water
  • 1 cup Goya red cooking wine or regular red wine merlot or cabernet
  • 1/3 cup Maggi sauce
  • Juice of 4 limes
  • 3 chile serrano sliced
  • 1 medium white onion sliced
  • 6 cloves garlic smashed



  • 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 30 minutes. This brisket was ready in about 6 1/2 hours. If it pulls apart easily, it's done! Yields 8 -10 servings.


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.