Brown Sugar and Chile Braised Brisket
Serves 8
You can use Anaheim chiles or, if you prefer a smokier flavor, Anchos.
Prep time: 40 minutes
Cook time: 3 hours
Chill time: 8 hours
Ingredients:
| 1 |
5- to 5 1/2-pound first-cut brisket |
2 |
teaspoons salt, divided |
| 1 |
tablespoon ground black pepper |
1/4 |
cup canola oil |
| 2 |
cups beef broth or stock |
1 |
15-ounce can tomato sauce, or 2 cups strained tomatoes |
| 1/2 |
cup brown sugar, plus 1 tablespoon |
6 |
large shallots (6 ounces), sliced |
| 4 |
whole garlic cloves |
2 |
dried chile peppers |
| 1 |
tablespoon apple cider vinegar |
|
|
- Heat oven to 350°F. Pat brisket dry and sprinkle with 1½ teaspoons of the salt and the pepper. Heat oil in a roasting pan set over 2 burners until very hot but not smoking. Sear brisket on both sides until a brown crust has formed, about 5 minutes per side.
- While brisket is searing, combine beef stock, tomato sauce, ½ cup of the brown sugar, shallots, garlic, dried chiles, and remaining ½ teaspoon salt in a medium saucepan. Bring to a boil, reduce to a simmer and keep warm. Discard all but 2 tablespoons oil from roasting pan, then pour sauce over brisket. Cover tightly with heavy-duty aluminum foil and place in oven. Braise until brisket is very tender, about three hours.
- Remove from oven, loosen foil, and cool for 2 hours. Reseal foil and place in refrigerator for at least 8 hours. Remove brisket from refrigerator and spoon off any solidified fat.
- To serve: Heat oven to 350ºF. Transfer brisket to a separate dish, cover with foil and warm, about 15 minutes. Meanwhile, place roasting pan over two burners at medium-high heat. Stir in vinegar and remaining tablespoon brown sugar. Lower heat and simmer until sauce has reduced and thickened slightly, stirring occasionally, about 10 minutes (makes about 1½ cups gravy). Discard chiles and any large pieces of garlic or shallots. Season with salt and pepper to taste. Slice brisket across the grain into ¼-inch-thick slices. Serve with gravy.
