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Bon Appétit

Braised Brisket with Hot Sauce and Mixed Chiles

4.5

(5)

Image may contain Food Ribs Pork Dish and Meal
Marcus Nilsson

How can you look at this and not crave brisket tacos?

Recipe information

  • Yield

    6 Servings

Ingredients

6

mild yellow or red chiles or 3 yellow or red bell peppers

4

hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed

4

medium-hot red chiles (such as Fresno or jalapeño), seeds removed

¾

cup apple cider vinegar

¼

cup (packed) light brown sugar

2

tablespoons Red Chile Hot Sauce

1

tablespoon vegetable oil

1

4-pound beef brisket, preferably from the point end

Kosher salt

2

teaspoons freshly ground black pepper

1

large red onion, cut through root end into 6 wedges

8

garlic cloves, peeled

Preparation

  1. Step 1

    Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)

    Step 2

    Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.

    Step 3

    Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.

    Step 4

    Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.

    Step 5

    Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.

    Step 6

    Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.

    Step 7

    Do Ahead: Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.

Nutrition Per Serving

Calories (kcal) 690 Fat (g) 41 Saturated Fat (g) 15 Cholesterol (mg) 185 Carbohydrates (g) 23 Dietary Fiber (g) 2 Total Sugars (g) 12 Protein (g) 55 Sodium (mg) 230
Explore Bon AppétitBell PepperVegetableChileBrisketBeefMeatFresno ChileMainRoastDinner
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Reviews (5)

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  • Making this today and confused about the direction for the peppers: hot yellow chiles as banana peppers? Those are generally considered mild. And not sure what mild yellow or red peppers would be, other than bell peppers?

    • indykerry

    • Indianapolis

    • 2/5/2021

  • I agree with the other comment that the pepper information is vague/misleading.

    • M

    • green bay wi

    • 3/14/2021

  • This is VERY TASTY! I have never used apple cider vinegar with peppers before. I do think the information about the peppers was a bit confusing. I did manage to follow it closely and used 3 red bell peppers, 4 jalapeños and 4 manzanos (which are yellow). They are pretty hot. I would say that the point is to have a variety of color and heat level. If you don’t want anything hotter than a jalapeño, make the rest bell peppers. I cut them into half inch strips and sautéed them. I think serving whole peppers as hot or hotter than jalapeños is going to be too hot for most people.

    • Rebecca

    • Boston, MA

    • 5/15/2022