Easy Tender Braised Brisket Recipe with Ancho Gravy
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Easy Tender Braised Brisket Recipe with Ancho Gravy
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This braised brisket recipe is fork tender and huge on flavor, and serves a crowd with a long, slow braise, smothered in savory ancho gravy.
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Ingredients
- 1 beef brisket flat 3-pound
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon ancho powder
- 1 teaspoon garlic powder
- 1 tablespoon Mexican oregano
- ½ teaspoon cumin
- olive oil
- 2 carrot chopped, medium-sized
- 2 poblano pepper chopped
- 1 white onion chopped
- 4 cloves garlic chopped
- 2 tablespoons ancho chile paste recipe included below
- 1 beer use a flavorful winter ale, bottle
- 2 tablespoons flour
- salt to taste
- black pepper to taste
ANCHO PASTE
- 5 ancho pepper dried
- 1-2 tablespoons olive oil
- ¼ cup chopped yellow onion
- 1 cloves garlic chopped
- salt to taste
Instructions
- Dry the brisket with paper towels and rub it down with olive oil.
- Mix together the seasonings and rub them into the brisket. Cover with plastic wrap and refrigerate at least one hour.
- Preheat oven to 275°F.
- Heat a Dutch oven to medium-high heat and add a couple tablespoons olive oil. Sear the brisket a few minutes each side to form a crust. Remove brisket and set aside.
- Add carrots, peppers, onions and garlic. Stir and cook 5 minutes to slightly soften.
- Add 1 tablespoon ancho paste and beer. Scrap up the brown bits from the bottom of the pan and swirl the ancho paste into the liquid.
- Set the brisket over the top and cover. Bake for about 3 hours, or until the meat is fork tender. It could take longer, depending on your oven and on the beef. Remove from heat and transfer the brisket to a cutting board to rest.
- Strain the solids from the Dutch oven. Put the liquid back into the pot and bring to medium heat. Swirl in 1 more tablespoon ancho paste and flour. Whisk until smooth. Heat until the gravy thickens. Season with salt and pepper.
- Slice brisket against the grain and serve with ancho gravy.
ANCHO PASTE
- Heat a large pan to medium heat and add ancho peppers. Cook them a couple minutes per side until they become fragrant.
- Add ancho peppers to a large bowl and pour boiling water over them. Cover and let sit for about 20 minutes to soften.
- Remove from the water and cut off the stems. Slice open and remove the seeds. Add to a food processor.
- Heat pan to medium heat and add 1 tablespoon olive oil. Add onion and cook about 3-4 minutes to soften.
- Add garlic and cook 1 more minute, stirring a bit. Remove from heat and add to the food processor.
- Add a pinch of salt and process to form a thick paste. Strain as desired to remove any bitter solids.
Notes
- I make large batches of this paste for a big flavor blast in a hurry. Just pull it out of the fridge and swirl a bit into whatever you’re making, like soups, stews, sauces or gravies. You can easily halve this recipe. Makes 2 cups. Serves 6.
Nutrition Information
Show Details
Calories
547kcal
(27%)
Carbohydrates
10g
(3%)
Protein
65g
(130%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Cholesterol
191mg
(64%)
Sodium
845mg
(35%)
Potassium
1244mg
(26%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3930IU
(79%)
Vitamin C
35.7mg
(40%)
Calcium
59mg
(6%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 10g | 3% |
| Protein | 65g | 130% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 191mg | 64% |
| Sodium | 845mg | 35% |
| Potassium | 1244mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 59mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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