Soak the Anchos. Add ancho peppers to a large bowl and pour boiling water over them. Cover and let sit for about 20 minutes to soften. It’s such a flavorful cut of meat, which is why it is so popular. The thing about beef brisket, though, is that it is one of the toughest cuts of meat, which is what makes it ideal for long, slow cooking. Most people like to smoke their briskets, and so do I, of course! But you don’t need a smoker to cook a perfect brisket, nor do you need to do anything outdoors. In reality, briskets are ideal for a long, slow braise, like this recipe - Easy Tender Braised Brisket. Cooking is really just waiting. Yes, this is the hard part. Your brisket will take 3-4 hours to cook for a small 3-pound cut, so be sure to plan accordingly. Cooking time can vary. Let’s talk about how we make this awesome braised brisket, shall we? Sear the Brisket. Heat a Dutch oven to medium-high heat and add a couple tablespoons olive oil. Sear the brisket a few minutes each side to form a crust. Remove brisket and set aside. Cook the Vegetables. Add carrots, peppers, onions and garlic to the hot Dutch Oven. Stir and cook 5 minutes to slightly soften. Ancho Paste and Beer. Add 1 tablespoon ancho paste and beer. Scrape up the brown bits from the bottom of the pan and swirl the ancho paste into the liquid. Preheat the oven to 275 degrees F. Make the Ancho Gravy. Strain the solids from the Dutch oven. Add the pan juices back into the pot and bring to medium heat. Swirl in 1 more tablespoon ancho paste and flour. Whisk until smooth. Heat until the gravy thickens. Season with salt and pepper. Slice and Serve! Slice brisket against the grain and serve with ancho gravy.
How to Make the Ancho Paste - the Recipe Method
Toast the Ancho Peppers. Heat a large pan to medium heat and add ancho peppers. Cook them a couple minutes per side until they become fragrant. NOTE: This recipe was updated on 12/2/20 to include new information. It was originally published on 11/1/17. Cook the Onion and Garlic. Heat pan to medium heat and add 1 tablespoon olive oil. Add onion and cook about 3-4 minutes to soften. Add garlic and cook 1 more minute, stirring a bit. Remove from heat and add to the food processor. Process the Paste. Add a pinch of salt and process to form a thick paste. Strain as desired to remove any bitter solids. This is definitely one of my very favorite recipes. Grab a glass of red wine, or your favorite beer!
Try Some of My Other Popular Related Recipes
Spice Rubbed Prime Rib Roast Feisty Italian Slow Cooker Pot Roast Chili Rubbed Rump Roast with Chipotle Gravy Slow Cooker Corned Beef with Guinness Gravy Stuffed Flank Steak Grilled London Broil Pepper Steak Chipotle-Honey Baked Ham
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