Inspired by the flavors of birria, this large-format brisket is braised with guajillo, pasilla and ancho chiles and fragrant spices such as cumin, oregano, clove and cinnamon. The resulting tender meat has a deep, rich chile flavor with a hint of heat and sweetness from brown sugar and slow-cooked onions. It’s sure to be a crowd-pleaser for any Jewish holiday meal served with mashed potatoes, sweet potatoes or rice to soak up all the delicious sauce. As a bonus, leftover meat can be shredded and added back to the sauce for birria-inspired tacos the next day.
| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings, plus leftovers for tacos |
Ingredients
- 5 guajillo chiles, stemmed and seeded
- 2 ancho chiles, stemmed and seeded
- 2 pasilla chiles, stemmed and seeded
- 6 cloves garlic, unpeeled
- 1 small white onion, quartered, plus 2 large white onions, thickly sliced
- 1/4 cup cider vinegar
- 2 tablespoons light brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1 quart low-sodium beef broth
- Kosher salt and freshly ground black pepper
- One 4-pound beef brisket
- 2 tablespoons extra-virgin olive oil
- One 14-ounce can whole tomatoes, crushed by hand
- 2 dried bay leaves
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large cast-iron skillet over medium-high heat. Bring 4 cups water to a boil. Toast the guajillo, ancho and pasilla chiles in the skillet, in batches if needed, until just softened, 1 to 2 minutes per batch. Place in a large heatproof bowl and pour over the boiling water. Soak until softened, about 10 minutes.
- Meanwhile, add the garlic and quartered onion to the skillet and char on all sides, about 5 minutes. Peel the garlic cloves. Transfer the onion pieces and garlic to a blender. Drain the chiles and add them to the blender, then add the vinegar, brown sugar, cumin, oregano, cinnamon, cloves, 2 cups of the beef broth and 2 teaspoons salt. Blend on high (preferably in a high-speed blender) until smooth and thick. Set aside.
- Season the brisket with 1 teaspoon salt and several grinds of pepper. Heat the olive oil in a large oval Dutch oven over medium-high heat. When the oil is hot, add the brisket and brown well on both sides, 2 to 3 minutes per side. Remove to a baking sheet. Add the sliced onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir the chile paste into the onions. Cook until the paste reduces slightly and darkens a shade or two, 1 to 2 minutes. Add the tomatoes, bay leaves and remaining 2 cups beef broth. Bring to a simmer and add the brisket (it should be almost covered by sauce; if not, add a little water). Cover, transfer to the oven and cook until the brisket is almost tender, about 2 hours. Uncover and continue to cook until the brisket is tender but not falling apart and the sauce is thick and flavorful, 35 to 45 minutes more.
- Remove the brisket to a cutting board and let rest for 5 minutes. Season the sauce with salt, if needed. Thinly slice the brisket against the grain and return to the sauce for serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 737 |
| Total Fat | 55 g |
| Saturated Fat | 21 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 45 g |
| Cholesterol | 213 mg |
| Sodium | 1085 mg |