| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground pepper
- 4 pounds beef brisket
- 1 tablespoon vegetable oil
- 2 poblano chile peppers, seeded and chopped
- 1 red onion, chopped
- 8 cloves garlic, smashed
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon dried oregano (preferably Mexican)
- 1 1/2 cups tomato juice
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- Corn tortillas, for serving
- Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping
Instructions
- Make the brisket: Preheat the oven to 325 degrees F. Mix 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat), then rub the spice mixture all over the brisket until coated. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes. Transfer to a plate.
- Add the poblanos, red onion, garlic, the remaining 1 tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon smoked paprika, the coriander, oregano and a pinch of salt to the pot. Cook, stirring frequently, until the vegetables soften, 3 to 5 minutes. Stir in the tomato juice and chicken broth and remove from the heat. Nestle the brisket fat-side up in the liquid and cover the pot. Bake until the meat is very tender and a thin knife inserted into the center twists easily, about 3 hours.
- Transfer the brisket to a cutting board. Spoon off and discard the excess fat from the sauce in the pot, then puree until smooth using an immersion blender (or transfer to a regular blender and puree). Stir in the vinegar and season with salt. Transfer about 3/4 cup of the sauce to a small bowl for serving. Stir 2 tablespoons water into the remaining sauce in the pot. Thinly slice the meat against the grain and return to the pot. Cook over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through.
- Heat the tortillas in a dry skillet or in the microwave. Serve the brisket on the tortillas; drizzle with the reserved sauce and top as desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 691 |
| Total Fat | 53 g |
| Saturated Fat | 21 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 43 g |
| Cholesterol | 213 mg |
| Sodium | 804 mg |
Reviews
Just curious. Why do you use chicken broth instead of beef? I’ve got this in my crock pot right now, and it smells amazing! Cannot wait to eat this for dinner!
When it says: Transfer the brisket to a cutting board. Spoon off and discard the excess fat from the sauce in the pot, then puree until smooth using an immersion blender (or transfer to a regular blender and puree). – is this pureeing the fat? Or the liquid left in the pot? I’m unclear because if it’s the fat, it also says to discard it.
Definitely a new family go to! Super easy and ended up with so much flavor and so tender. As my husband said “I’d eat this meat on anything!”
Such an easy and yummy recipe! We couldn’t get poblanos, so we subbed out two small cans of fire roasted whole pepper toreados. This made it spicer than what I’d imagine the original to be, but was still amazing! The meat fell apart, so we actually did nacho bowls layered with chips, cheese, brisket, sour cream, chopped jalapeño, avocado, fresh cilantro, and a squeeze of fresh lime juice. Definitely a repeat!!
Wow wow wow, sauce was a 10! I needed to add more salt, I may have miss measured. Where it says to add to blender and add apple cider vinegar, do it! I think I may lower the temp and cook longer, mine was a bit tough.
I made this for my family as a departure from our classic taco night and it was a hit. Super easy and everyone, all three of my picky kiddos, cleaned their plates. I’ll be making this one again.