Sweet and Smoky Braised Brisket (Edit recipe)

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The flavors of this brisket taste like it’s fresh from the local barbecue spot. The sweetness is balanced with the smoky and savory components of the dish. Perfect for tacos, sliders, or whichever way you want to enjoy it!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

3 hours

INGREDIENTS

13

Serves: 6

Ingredients

2 Tbsp Avocado Oil
2.25 lb Beef Large Brisket - US Wellness Meats
2 Tbsp Kosher Salt
2 Yellow Onion, big chunks
2 New Mexico Hatch Chiles (Whole) - The Spice Lab
2 Tbsp Meat & Potatoes Seasoning - Primal Palate
1 Tbsp Cumin, Ground
1 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 lb Crushed Pineapple, Canned, fresh, canned, or frozen thawed
.5 cup Brown Sugar, dark, lightly packed
28 oz Crushed Tomatoes, canned
1 cup Beef Stock

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 300F.
Preheat an oven safe pot/dutch oven over medium heat, and warm your avocado oil.
Be sure to bring your brisket to room temperature, and pat it as dry as possible.
Season both sides gratuitously with kosher salt, and then sear the beef starting fat cap side down. This should take 4-5 minutes per side, pulling the beef out once you have achieved beautiful browning all over.
In the pan drippings, add the onions and hatch chiles. Let these saute for a few minutes before adding in the spices listed above to bloom in the fat.
After about ten minutes total of sauteing, add the pineapple. This will function as our “deglazing” since pineapple has a high acid content.
From here, saute the pineapple down before incorporating the brown sugar, a bit more kosher salt, the crushed tomatoes, and beef stock.
Bring everything to a light simmer and then add the brisket back into the pot. Cover with a lid, and carefully transfer to the oven to braise at 300F for 2.5 hours.
Remove the lid and carefully transfer the brisket to a cutting board, and slice thinly against the grain.
Serve with tortillas, on buns, or however you desire!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	406
Fat:	14 g
Carbohydrates:	35 g
Protein:	38 g
Cholesterol:	50 g
Sodium:	1851 mg
Fiber:	5 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.