Braised Brisket Recipe

Name: Braised Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5-pound beef brisket, preferably flat-cut, halved crosswise; 2 tablespoons kosher salt; 1 dried ancho chile; 1 cup all-purpose flour; 4 tablespoons olive oil, divided; 10 garlic cloves; 2 cups hot coffee; 2 cups tomato juice; 1/2 cup dry red wine; 1/4 cup balsamic vinegar; 1/4 cup fresh lime juice; 1/4 cup reduced-sodium soy sauce; 1 teaspoon freshly ground black pepper; 1 teaspoon granulated garlic; 1 teaspoon onion powder; 1 teaspoon Worcestershire sauce; Chopped flat-leaf parsley; Finely grated lemon zest

Servings: persons

1 5-pound beef brisket, preferably flat-cut, halved crosswise
2 tablespoons kosher salt
1 dried ancho chile
1 cup all-purpose flour
4 tablespoons olive oil, divided
10 garlic cloves
2 cups hot coffee
2 cups tomato juice
1/2 cup dry red wine
1/4 cup balsamic vinegar
1/4 cup fresh lime juice
1/4 cup reduced-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
Chopped flat-leaf parsley
Finely grated lemon zest

1
Preheat oven to 300u00b0. Season brisket with salt; let sit at room temperature for 1 hour.
2
Meanwhile, place ancho chile in a small bowl. Cover with hot water; let stand to soften, about 30 minutes. Drain, reserving soaking liquid. Stem, seed, and mince chile.
3
Place flour in a 13x9x2-inch baking dish. Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil begins to smoke, dredge 1 piece of brisket in flour; shake off excess. Add to skillet and cook until deep golden brown, about 4 minutes per side. Place fat side up in a large deep roasting pan. Repeat with remaining 2 tablespoons oil and brisket.
4
Reduce heat to medium. Add garlic; stir until beginning to brown, about 3 minutes. Add coffee, next 9 ingredients, and minced chile with soaking liquid to skillet; increase heat and bring to a boil. Pour over brisket in pan. Cover pan tightly with foil.
5
Braise brisket until tender, about 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight. DO AHEAD Brisket can be made 3 days ahead. Keep chilled.
6
Discard fat from surface of braising liquid. Transfer brisket to a cutting board and thinly slice against the grain. Return brisket to roasting pan. Set pan over 2 burners at medium heat. Cover; simmer until heated through. Transfer brisket to a platter. Sprinkle parsley and lemon zest over. Pour pan juices into a pitcher and serve alongside.

717

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 5-pound beef brisket, preferably flat-cut, halved crosswise, 2 tablespoons kosher salt, 1 dried ancho chile, 1 cup all-purpose flour, and more.

Yes, Braised Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Brisket

How did you like this recipe?

Frequently Asked Questions