Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit) and pat dry 1.8 kilograms of beef brisket thoroughly with paper towels.

2. 2

   Season the brisket liberally on all sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, then heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

3. 3

   Sear the seasoned brisket for 4-5 minutes per side until a deep brown crust forms, then remove it from the Dutch oven and set it aside.

4. 4

   Add 1 large chopped sweet onion to the Dutch oven and cook for 5-7 minutes until softened, then stir in 4 minced garlic cloves and cook for another 1 minute until fragrant.

5. 5

   Stir in 2 cans of diced tomatoes with green chilies, 1/4 cup minced chipotle peppers in adobo sauce, 1 cup beef broth, 1/4 cup apple cider vinegar, 2 tablespoons light brown sugar, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, scraping up any browned bits from the bottom.

6. 6

   Return the seared brisket to the Dutch oven, nestling it into the liquid, cover tightly, and braise in the preheated oven for 3.5 to 4 hours, or until the brisket is fork-tender.

7. 7

   While the brisket braises, combine 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, and 1 teaspoon ancho chili powder in a small saucepan, then simmer over medium-low heat for 5-7 minutes, stirring occasionally, until slightly thickened into a glaze.

8. 8

   Once the brisket is tender, remove it from the Dutch oven, shred or slice it, toss it with the reserved braising liquid (removing any excess fat), and drizzle with the prepared glaze before serving.