Gluten-Free Chipotle Brisket Bowl
Get ready to savor bold flavors with the Gluten-Free Chipotle Brisket Bowl—a hearty, protein-packed meal that’s perfect for dinner or meal prep. This recipe features tender, slow-cooked beef brisket infused with smoky chipotle peppers in adobo sauce, fragrant spices like cumin and smoked paprika, and a savory blend of beef broth, lime juice, and gluten-free soy sauce for a mouthwatering marinade. Served atop fluffy white rice and complemented by fresh, colorful toppings like creamy avocado, juicy cherry tomatoes, and crisp scallions, this dish offers a vibrant blend of textures and tastes. Whether you're embracing a gluten-free lifestyle or simply looking for a flavorful one-bowl meal, this recipe delivers comfort food that’s as nutritious as it is satisfying. Perfect for feeding a crowd or enjoying leftovers throughout the week!
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 3 pieces chipotle peppers in adobo sauce
- 2 cups beef broth
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped
- 2 scallions, sliced
Instructions
Preheat your oven to 300°F (150°C).
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.
Season the beef brisket with salt and black pepper on all sides.
Sear the brisket in the pot until it is browned on both sides, about 4-5 minutes per side. Remove and set aside.
In the same pot, reduce the heat to medium and add the chopped onion, cooking until softened, about 5 minutes.
Add the minced garlic, ground cumin, and smoked paprika to the onion, stirring for another minute until fragrant.
Chop the chipotle peppers and add them along with their sauce to the pot.
Pour in the beef broth, lime juice, and gluten-free soy sauce, stirring to combine.
Return the brisket to the pot, ensuring it's covered with the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for about 3.5 to 4 hours, or until the brisket is very tender.
Remove the pot from the oven and allow the brisket to rest for 20 minutes.
Shred the brisket using two forks directly in the pot, mixing it with the juices.
To assemble the bowls, place 1 cup of cooked white rice in each bowl.
Top each bowl with a portion of the shredded chipotle brisket.
Garnish with avocado slices, cherry tomatoes, chopped cilantro, and sliced scallions.
Serve immediately and enjoy your gluten-free chipotle brisket bowl.
Nutrition Facts
Calories |
3743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 9665 mg | 420% | |
| Total Carbohydrate | 240.3 g | 87% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 13.4 g | ||
| Protein | 303.4 g | 607% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 368 mg | 28% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 5194 mg | 111% | |
*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.
