Chile Spiked Brisket with Vegetables
Infused with bold spices and slow-cooked to perfection, this Chile Spiked Brisket with Vegetables is a hearty, flavor-packed dish that's perfect for dinner gatherings or cozy family meals. Tender beef brisket is seasoned with a smoky blend of chili powder, cumin, smoked paprika, and garlic powder, then seared to lock in its rich flavors. Nestled atop a medley of carrots, celery, potatoes, and onions, the brisket braises in a savory mixture of beef broth and crushed tomatoes until melt-in-your-mouth tender. This one-pot masterpiece, complete with hearty vegetables and a luscious sauce, is oven-baked, making it hands-off while still delivering maximum flavor. Garnish with fresh parsley before serving for a rustic yet elegant touch. Perfect for lovers of slow-cooked meals, this recipe captures the essence of comfort food with a spicy twist.
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Ground chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 2 teaspoons Garlic powder
- 2 tablespoons Olive oil
- 1 large (sliced) Yellow onion
- 4 medium (peeled and cut into chunks) Carrots
- 3 stalks (chopped) Celery
- 4 medium (cubed) Potatoes
- 4 cloves (minced) Fresh garlic
- 2 cups Beef broth
- 1 14-ounce can Crushed tomatoes
- 2 Bay leaves
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 325°F (163°C).
Season the beef brisket with kosher salt, pepper, chili powder, smoked paprika, cumin, and garlic powder. Make sure to rub the spices evenly over both sides.
In a large Dutch oven or heavy-bottomed oven-safe pot, heat the olive oil over medium-high heat.
Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
Lower the heat to medium and add the sliced onions to the pot. Sauté for 5 minutes until they become soft and translucent.
Add the minced garlic and sauté for another 1 minute, stirring to avoid burning.
Place the carrots, celery, and potatoes into the pot, arranging them as a base for the brisket.
Return the seared brisket to the pot, placing it on top of the vegetables.
Pour the beef broth and crushed tomatoes over the brisket and vegetables, ensuring the liquid reaches halfway up the brisket. Add the bay leaves.
Bring the mixture to a simmer on the stovetop, then cover the pot and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, basting the brisket with the braising liquid every hour, until the brisket is fork-tender.
Remove the pot from the oven and let the brisket rest for 15 minutes before slicing it against the grain.
Serve the sliced brisket with the vegetables and a generous ladle of the flavorful sauce. Garnish with fresh chopped parsley.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.0 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
