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how to braise a brisket

POBLANO BRAISED BRISKET

Poblano braised brisket seasoned with oregano, cumin, garlic, poblano chiles, jalapenos and braised in broth slices up beautifully for dinner.
Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Mix oregano, cumin, salt, and pepper in a small bowl.
  3. Rub the spice mixture all over the brisket until coated.
  4. Heat the vegetable oil in a large Dutch oven over medium-high heat.
  5. Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes.
  6. Transfer the brisket to the baking sheet.
  7. Add the poblanos, onion, garlic, jalapeno, and dried coriander.
  8. Cook, stirring frequently, scraping up any brown bits on Dutch oven, until the vegetables soften, 3 to 5 minutes.
  9. Stir in the chicken broth and remove from the heat.
  10. Nestle the brisket fat-side up in the liquid and cover the pot.
  11. Bake until the meat is very tender, and a thin knife inserted into the center twists easily, about 3 hours.
  12. Transfer the brisket to a cutting board. Slice the meat against the grain. Serve warm drizzled with braising liquid.

Recipe Notes

Serves 8-10
*recipe adapted from Food Network Magazine