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Oaxacan Braised Brisket Recipe

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4.3 from 5 reviews

This Oaxacan Braised Brisket is a deeply flavorful and tender beef dish inspired by traditional Mexican flavors. The brisket is dry-rubbed and marinated overnight, then seared and slowly braised in a rich sauce made with toasted pasilla chiles, tomatoes, cocoa powder, and a blend of aromatic spices. Cooked low and slow in the oven, this recipe delivers a melt-in-your-mouth texture with complex layers of smoky, earthy, and slightly spicy notes, perfect for an impressive dinner or festive occasion.

  • Total Time: 16 hours 30 minutes
  • Yield: 8 servings

Ingredients

Beef Brisket

  • 4 lb beef brisket (flat cut)
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
  • 1 tsp toasted sesame seeds (optional)

Chile & Sauce Mixture

  • 4 pasilla chiles (stemmed and seeded)
  • 28 oz diced tomatoes
  • 1 cup chicken broth
  • 2 yellow onions (quartered)
  • 8 cloves garlic
  • 2 tbsp cocoa powder
  • 1 tbsp Mexican oregano
  • 1 tbsp ground black pepper
  • 2 tsp dried thyme
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp ground clove

Instructions

  1. Salt and Marinate: Using a fork, poke holes all over the brisket then rub it thoroughly with kosher salt. Wrap the brisket securely with plastic wrap and refrigerate it overnight to allow the salt to penetrate and tenderize the meat.
  2. Preheat Oven and Prepare Chiles: Preheat your oven to 325°F (163°C). Break the pasilla chiles into small 1/2-inch pieces. Remove the brisket from the refrigerator and pat it dry with paper towels to prepare for searing.
  3. Toast Chiles: In a large skillet or Dutch oven over medium heat, toast the broken chile pieces for a few minutes until they become pliable and fragrant. Once toasted, set the chiles aside for blending.
  4. Sear Brisket: In the same skillet or Dutch oven, add the olive oil and heat it until almost smoking. Add the brisket and sear each side for 3-4 minutes until it develops a deep brown crust. Transfer the seared brisket to a platter and set aside.
  5. Prepare Sauce: In a blender, combine the toasted chiles, diced tomatoes, chicken broth, quartered onions, garlic cloves, cocoa powder, Mexican oregano, ground black pepper, dried thyme, ground cumin, ground coriander, and ground clove. Blend until you achieve a smooth puree.
  6. Cook Sauce and Braise: Carefully pour the blended chile mixture into the same skillet or Dutch oven and cook over medium heat for 5 minutes to enhance flavors. Nestle the brisket back into the pan, fat side up, and spoon some sauce over the top. Cover with a lid and transfer the pan to the preheated oven. Bake for 4 hours, allowing the brisket to braise until tender. Once done, remove from the oven and let it rest for 1 hour before slicing.
  7. Slice and Serve: Slice the brisket against the grain into 1/4-inch thick pieces. Spoon additional sauce over the meat and sprinkle with toasted sesame seeds, if using, before serving.

Notes

  • Marinating the brisket overnight with salt helps tenderize the meat and develop flavor.
  • Toasting the pasilla chiles enhances their smoky flavor and aroma.
  • Be sure to slice the brisket against the grain to ensure tenderness.
  • Resting the brisket after braising lets the juices redistribute for juicier bites.
  • Toasted sesame seeds are optional but add a nice nutty finish and visual appeal.
  • If you prefer a thicker sauce, you can simmer the blended chile mixture a bit longer before adding the brisket.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Author: Daisy
  • Prep Time: 12 hours 15 minutes
  • Cook Time: 4 hours 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican, Oaxacan

Find it online: https://dishiary.com/oaxacan-braised-brisket-recipe/