Best 2 Southwestern Barbecued Brisket With Ancho Chile Sauce Recipes
**Savor the Bold Flavors of Southwestern Barbecued Brisket with Ancho Chile Sauce: A Culinary Journey Through Texas Delights**
Embark on a tantalizing culinary adventure with our Southwestern Barbecued Brisket with Ancho Chile Sauce, a dish that captures the essence of Texan barbecue. This delectable brisket is slow-cooked to perfection, infusing it with a symphony of smoky and savory flavors. The star of the show is the ancho chile sauce, a rich and complex condiment that adds a touch of heat and a layer of smoky sweetness. Served alongside creamy avocado slices, tangy pickled red onions, and soft flour tortillas, this dish promises an explosion of flavors and textures that will leave you craving for more. Get ready to embark on a culinary journey through the heart of Texas with this irresistible southwestern-inspired feast.
SOUTHWESTERN PULLED BRISKET SANDWICHES
A great alternative to hamburgers, hot dogs, or pork barbeque. Please note that the recipe calls for two whole chipotle chiles; not two cans of chipotle chiles. We actually removed the meat from our slow cooker to pull and chop it and served the sauce on the side (strained of all the onion, bay leaves and garlic). This way each person can decide how much sauce to use.
Provided by Juenessa
Categories Lunch/Snacks
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the beef generously with salt and pepper, to taste.
- Heat a large, heavy skillet over medium-high heat.
- Add the oil and heat just until beginning to smoke.
- Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
- Transfer the meat to the slow cooker; leave the skillet on the heat.
- Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
- Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
- Stir in water and pour the mixture over the brisket.
- Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
- Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
- To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
- Remove and discard bay leaves.
- Pile the meat on sandwich buns and serve with jalapenos.
- (This is also great rolled up in tortillas.).
SOUTHWESTERN BEEF BRISKET
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
Tips:
- Choose the right cut of beef: Brisket is a tough cut of meat, so it needs to be cooked slowly and at a low temperature to become tender. The best cuts of brisket for barbecue are the flat cut and the point cut. The flat cut is leaner, while the point cut has more fat, which gives it a more flavorful and tender texture.
- Use a good quality barbecue sauce: The barbecue sauce is an important part of any barbecue recipe, so it's important to use a good quality sauce that has a good balance of sweetness, smokiness, and spice. You can either make your own barbecue sauce or use a store-bought sauce that you like.
- Cook the brisket slowly and at a low temperature: The best way to cook brisket is to cook it slowly and at a low temperature. This will allow the meat to become tender and flavorful without drying out. The ideal cooking temperature for brisket is between 200°F and 250°F.
- Use a smoker or a grill with a smoker box: The best way to achieve a smoky flavor in your brisket is to use a smoker or a grill with a smoker box. A smoker will give your brisket a more intense smoky flavor, but a grill with a smoker box will also work well.
- Wrap the brisket in foil or butcher paper: Once the brisket has cooked for a few hours, you can wrap it in foil or butcher paper to help it cook more evenly and prevent it from drying out.
- Let the brisket rest before serving: Once the brisket is cooked, let it rest for at least 30 minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Southwestern barbecued brisket with ancho chile sauce is a delicious and flavorful dish that is perfect for any occasion. By following the tips in this recipe, you can make a brisket that is tender, juicy, and packed with flavor. So fire up your grill or smoker and give this recipe a try!
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