Chipotle Brisket Bowl
Juicy, smoky, and irresistibly flavorful, this Chipotle Brisket Bowl is a hearty meal that combines tender, slow-cooked beef brisket with a medley of vibrant, fresh ingredients. The brisket is seasoned with chipotle peppers in adobo and a blend of spices, then braised to perfection in a rich beef broth until melt-in-your-mouth tender. Served atop fragrant cilantro lime rice and paired with classics like black beans, sweet corn, and creamy avocado, this dish is layered with bold Southwest-inspired flavors. Topped off with tangy sour cream, shredded cheese, and a dash of green onion, it's a satisfying bowl perfect for weeknight dinners, meal prep, or entertaining guests. This recipe takes your homemade Tex-Mex game to the next level with its restaurant-quality taste and comforting warmth.
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 3 tablespoons chipotle peppers in adobo
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 whole lime
- 1 cup long grain white rice
- 0.25 cup cilantro
- 1 can black beans
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 whole avocado
- 0.5 cup sour cream
- 1 cup shredded cheese
- 0.25 cup green onions
Instructions
Preheat your oven to 300°F (150°C).
Trim excess fat from the brisket and cut into a few large chunks for easier handling.
In a small bowl, combine chipotle peppers in adobo, ground cumin, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the brisket pieces.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the brisket on all sides for about 3-4 minutes per side.
Once browned, pour beef broth into the pot, ensuring the brisket is at least halfway submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the brisket is tender and easily shreds with a fork.
While the brisket is cooking, prepare the cilantro lime rice. Cook the rice according to the package instructions.
Once the rice is cooked, stir in the juice of one lime and the chopped cilantro. Set aside.
Rinse and drain the black beans. Heat them gently in a saucepan over low heat, then keep warm.
When the brisket is ready, remove from oven and shred the meat using two forks. Return the shredded meat to the juices in the pot to keep it moist.
To assemble the bowls, start by placing a scoop of cilantro lime rice at the bottom of each bowl.
Top with a portion of shredded brisket, black beans, corn, diced tomatoes, and sliced avocado.
Drizzle with sour cream, then sprinkle with shredded cheese and sliced green onions as desired.
Serve immediately and enjoy your flavorful chipotle brisket bowl!
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 871 mg | 19% | |
*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.
