Southwestern Brisket Recipe

Name: Southwestern Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried New Mexico chiles; 2 cups boiling water; 1 tablespoon vegetable oil; 4 lbs double beef brisket, trimmed; 2 onions, thinly sliced; 6 celery ribs, thinly sliced; 1 tablespoon dry mustard; 1 tablespoon dried oregano; 2 teaspoons cumin seeds; 1 tablespoon cracked black peppercorns; 2 teaspoons salt; ¼ cup all-purpose flour; 2 cups tomato sauce (I used passata); ½ cup condensed beef broth (undiluted); ¼ cup red wine vinegar; ½ cup packed brown sugar; 4 bay leaves; 2 green bell peppers, thinly sliced; ½ cup parsley, finely chopped

Servings: persons

2 dried New Mexico chiles
2 cups boiling water
1 tablespoon vegetable oil
4 lbs double beef brisket, trimmed
2 onions, thinly sliced
6 celery ribs, thinly sliced
1 tablespoon dry mustard
1 tablespoon dried oregano
2 teaspoons cumin seeds
1 tablespoon cracked black peppercorns
2 teaspoons salt
¼ cup all-purpose flour
2 cups tomato sauce (I used passata)
½ cup condensed beef broth (undiluted)
¼ cup red wine vinegar
½ cup packed brown sugar
4 bay leaves
2 green bell peppers, thinly sliced
½ cup parsley, finely chopped

1
In a heatproof bowl soak the chilies in boiling water for 30 minutes.
2
Drain, discard the liquid and stems.
3
Pat dry, chop finely and set aside.
4
In a large skillet heat oil and brown the meat on all sides then place in crock pot.
5
Reduce heat of the pan to medium and saute the onions, celery and reserved chili peppers.
6
Add garlic, mustard, oregano, cumin seeds, pepper and salt to the pan and cook, stirring for 1 minute.
7
Sprinkle with flour and cook stirring for 1 minute.
8
Add tomato sauce, beef broth and red wine vinegar to pan and cook stirring until thickened.
9
Stir in brown sugar and bay leaves and pour over the brisket.
10
Cover and cook on low for 12 hours until brisket is very tender.
11
Stir in green peppers.
12
Cover and cook on high for an addiional 30 minutes.
13
Discard bay leaves.
14
Slice brisket thinly, or shred, spoon sauce over and serve.

2479

kcal

Calories

202

Fat

Carbs

125

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 dried New Mexico chiles, 2 cups boiling water, 1 tablespoon vegetable oil, 4 lbs double beef brisket, trimmed, and more.

Yes, Southwestern 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.

That's it — enjoy your meal!

Southwestern Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions