Texas Chili Brisket Recipes

TEXAS CHILI BRISKET

Steps:

• Place meat on double layer of heavy-duty foil. Mix dry seasonings; rub onto meat. Fold foil to make packet. Refrigerate 1 hour.
• Heat grill for indirect cooking: Light one side of grill, leaving other side unlit. Close lid; heat grill to 325ºF. Open foil packet; pour half the barbecue sauce over meat. Reseal packet. Place on grate over unlit area; cover. Grill meat 3 hours, turning after 1-1/2 hours and monitoring for consistent grill temperature.
• Open packet. Pour meat drippings into bowl; reserve for later use. Discard foil. Return meat to grill over unlit area; grill 20 to 30 min. or until done.
• Cut meat across the grain into thin slices; place on platter. Pour reserved drippings over meat. Serve with remaining barbecue sauce.

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

TEXAS BEEF BRISKET CHILI

Steps:

• For chili:.
• Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
• Preheat oven to 350°F Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
• Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
• Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
• Garnishes:.
• Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

CHILI-BRAISED BRISKET

Steps:

• Preheat oven to 350 degrees. Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
• Add onion to pot and saute 5 minutes. Stir in garlic and tomato paste and saute 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro.

SLOW COOKER BRISKET CHILI

Steps:

• Stir together first 7 ingredients in a medium bowl. Add brisket pieces and toss to coat well.
• Heat oil in a large cast iron or nonstick pan over medium-high heat. Add brisket. Cook in 2 batches if necessary. Sprinkle any leftover spice mixture over the brisket. Cook until browned on all sides.
• Transfer brisket to a 6-quart or larger crock pot.
• Add bell pepper, onion, and garlic to the pan. No need to wipe it clean. You want it to get flavored from the spices and grease left in the pan. Cook just until starting to get soft and then add to crock pot.
• Add beans, diced tomatoes, beef broth, and crushed red pepper flakes to the crock pot.
• Cover and cook on LOW for 8 hours or on HIGH for 6 hours. Stir in lime juice. Serve with Lime Cream.
• To make lime cream, stir together all ingredeints in a small bowl.