Poblano braised brisket seasoned with oregano, cumin, garlic, poblano chiles, jalapenos and braised in broth slices up beautifully for dinner.
My poblano braised brisket is ideal for entertaining, Sunday dinner or a potluck. I especially love braising a brisket when the Texas summer temperatures reach those double digits, too high for me to grill, no thank you.
I can tuck away my poblano braised brisket in a warm oven, slowly prep my side dishes, sip a glass of cold rose as my brisket slowly braises away.
There is no better cut of beef that shines when braised like the brisket. Braising a brisket produces a fork tender brisket, with a rich and flavorful sauce that is perfect to drizzle over your sliced brisket.
WHAT IS BRAISING?
Braising is a two-step method of cooking.
The first step is pan searing the brisket on both sides then we remove from Dutch oven, set it aside and then bring in your aromatics: onions, poblanos, garlic and jalapeno cooking until soft, scraping up the brown bits from the pan searing then returning the seared brisket with added liquid (broth for this recipe) wine, stock, tomatoes or water can also be added.
The last step is slow cooking in a liquid until meat is tender. A Dutch oven or a slow cooker are ideal for braising.
Two to three hours at a simmer is the ideal time it takes to braise, depending on the size and cut of meat.
WHY YOU SHOULD BRAISE BRISKET
Braising works wonderfully on tougher cuts of meats, like brisket. Braising helps to tenderize the meat. As the brisket cooks slowly the collagen and connective tissue dissolves which produces a rich sauce.
HOW TO MAKE POBLANO BRAISED BRISKET
Preheat the oven to 325 degrees F.
We start by seasoning our brisket. Mix oregano, cumin, salt, and pepper in a small bowl.
I like to place my brisket on a large baking sheet, so I have room to move & groove.
You can put on gloves for this next part, pero like my Abuelita says when cooking – “con las manos,” (with your hands) rub the spice mixture all over the brisket until coated.
Move seasoned brisket near your stove-top and Dutch oven, for easier handling.
Prep your garlic, poblanos, jalapeno and onions while the Dutch oven heats up.
Heat the vegetable oil in a large Dutch oven over medium-high heat. The recipe calls for 2 tablespoons, add more if you are using a larger Dutch oven, as needed.
Carefully add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes.
Transfer the brisket to the baking sheet.
Add the poblanos, onion, garlic, jalapeno, and dried coriander.
Cook, stirring frequently, scraping up any brown bits on Dutch oven, until the vegetables soften, 3 to 5 minutes.
Stir in the chicken broth and remove from the heat.
Carefully return the brisket to the Dutch oven, fat-side up in the liquid and cover the pot.
Bake until the meat is very tender, and a thin knife inserted into the center twists easily, about 3 hours.
Transfer the brisket to a cutting board. Slice the meat against the grain. Serve warm drizzled with braising liquid.
MAS BRISKET RECIPE IDEAS
hibiscus slow cooker brisket
beer braised brisket
pomegranate-cocoa smoked brisket
- 2 tablespoons oregano
- 4 teaspoons ground cumin
- 4 teaspoons salt
- 2 teaspoon pepper
- 4 pound beef brisket
- 2 tablespoons vegetable oil additional if needed
- 2 poblano chile peppers seeded and chopped
- 1 onion sliced
- 4 cloves garlic cloves peeled
- 1 jalapeno sliced in half
- 2 teaspoons dried coriander
- 4 cups chicken broth
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Preheat the oven to 325 degrees F.
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Mix oregano, cumin, salt, and pepper in a small bowl.
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Rub the spice mixture all over the brisket until coated.
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Heat the vegetable oil in a large Dutch oven over medium-high heat.
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Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes.
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Transfer the brisket to the baking sheet.
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Add the poblanos, onion, garlic, jalapeno, and dried coriander.
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Cook, stirring frequently, scraping up any brown bits on Dutch oven, until the vegetables soften, 3 to 5 minutes.
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Stir in the chicken broth and remove from the heat.
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Nestle the brisket fat-side up in the liquid and cover the pot.
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Bake until the meat is very tender, and a thin knife inserted into the center twists easily, about 3 hours.
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Transfer the brisket to a cutting board. Slice the meat against the grain. Serve warm drizzled with braising liquid.
Serves 8-10
*recipe adapted from Food Network Magazine
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