Sweet and Smoky Braised Brisket
Sweet and Smoky Braised Brisket
Ingredients:
2 Tbsp avocado oil
2-3 lbs brisket
2 Tbsp kosher salt
2 medium yellow onions, big chunks
2 hatch chiles
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp garlic Powder
1 lb pineapple chunks (fresh, canned, or frozen and thawed)
½ cup dark brown sugar, lightly packed
28 oz crushed tomatoes
1 cup beef stock
Yields 6 servings
Prep Time: 30 minutes
Cook Time: 3 hours
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!
