Brisket Braised In Chili Sauce And Beer Recipe

Name: Brisket Braised In Chili Sauce And Beer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 brisket, 5-7 lbs, fat trimmed to about 1/2 inch; 2 teaspoons kosher salt; 1/4 teaspoon ground black pepper; 3 tablespoons olive oil; 10 cloves garlic, peeled and crushed; 2 large onions, quartered; 1 (12 ounce) bottle chili sauce; 24 ounces dark beer; pico de gallo, for serving (1/2 cup finely chopped onion, 1/3 cup chopped cilantro, 1 lb. finely chopped tomatoes, 1 stemmed and seeded jalapeno finely chopped and 1 Tbsp lime juice mixed then seas…; Crema Mexicana, for serving

Servings: persons

1
PREP: Let the brisket sit at room temperature for 1-2 hours. Preheat the oven to 325. Season the brisket all over with kosher salt and pepper. Place a heavy roasting pan or Dutch oven over 2 burners and add olive oil. Heat the oil over MEDIUM HIGH to HIGH heat. When hot, add the brisket, fat side down to the pan. Brown it to deep brown on both sides, about 8 minutes per side. Turn off the burners. Scatter the garlic, onions, and celery around the meat. Pour the beer into the pan around the meat and the chili sauce over the top of the meat.
2
BRAISE: Turn the burners back on to HIGH heat and bring the liquids to a boil. Boil the liquids 2-3 minutes to reduce just a bit and then turn off the heat. Add enough water to the pan so that liquid comes to the top of the meat but does not cover it. Cover the roasting pan tightly with a lid or foil. Place the pan into the oven and cook until the meat is so tender that it can be pulled apart with a fork, 4-6 hours depending on the size of the brisket.
3
FINISHING THE SAUCE: Remove the brisket to a cutting board. Thinly slice the meat and place it in an oven-proof dish. Strain the solids from the liquid in the pan and discard. Skim the fat from the sauce. Note: This is the best place to pause if you are cooking a day in advance. Just cover and refrigerate everything. Tip: It is easier to remove the fat from chilled liquid than hot.
4
SERVE: Pour about 1 cup or so of the fat-skimmed gravy over the pan of sliced brisket and heat, covered, in a 325 degree oven until warm. Heat the rest of the sauce on the stove. Serve slices of brisket with a generous amount of sauce; drizzle the top with Crema Mexicana and top with pico de gallo.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 1 brisket, 5-7 lbs, fat trimmed to about 1/2 inch, 2 teaspoons kosher salt, 1/4 teaspoon ground black pepper, 3 tablespoons olive oil, and more.

Yes, Brisket Braised In Chili Sauce And Beer falls under the Soups & Stews 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.

That's it — enjoy your meal!

Brisket Braised In Chili Sauce And Beer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions