So I love brisket, when cooked correctly the meat is so soft and juicy. I love that the brisket falls apart as you eat it. I love that the prep time is short and that as long as you start cooking a few hours before a meal you really don’t have to do much work.
Up until now, I have only cooked brisket using a recipe with sauerkraut. It has always come out well but I must admit that I was craving a different way to eat the meat. I saw a recipe in a magazine and adapted it to this recipe.
I use a large Dutch oven and cook brisket on the stovetop for 2-2.5 hours (the time will vary depending on the stove) over medium-low heat. Alternatively, you can roast brisket in the oven but it will take longer: 5-6 hours at 275°F.
The picture does not do it justice, but the brisket is amazing! It is so soft and the sauce is pretty spicy, it has a nice kick to it. For those that do not like too much spice, just reduce the amount of chilies used in the recipe.
1 2-3 pound brisket
3-4 ancho chilies, stems cut off
1 jalapeno pepper, seeded and cut
1 apple, cored, peeled, and cut
1 medium white onion, diced
2 cloves of garlic, chopped
1 6-oz can of tomato paste
6 oz of molasses
1 cup of white wine vinegar
¼ cup of brown sugar
1 teaspoon of salt
1 teaspoon of pepper
In a Dutch oven, heat olive oil and then fry the onions, garlic, chilies, and jalapeno pepper for several minutes until soft.
Move everything from the Dutch oven and into a food processor. Chop the apples as well as the onion, garlic, and pepper mixture.
While chopping, brown the brisket by putting it in the Dutch oven for about 1 minute on each side, then remove it.
Pour the contents from the food processor back into the Dutch oven and add the tomato paste, molasses, white wine vinegar, brown sugar, salt, and pepper and mix well.
Return the brisket to the Dutch oven and cover with the sauce. Cook for 2-2.5 hours, until soft.