Southwestern Beef Brisket
Infused with bold flavors and tender, slow-cooked perfection, this Southwestern Beef Brisket is a showstopper for any dinner table. A generous spice blend of chili powder, cumin, smoked paprika, and oregano brings a smoky, slightly spicy kick to this melt-in-your-mouth dish, while aromatic garlic and onions deepen its savory complexity. The brisket simmers in a rich sauce of beef broth, tomato paste, and diced tomatoes with green chilies, enhanced by a tangy splash of apple cider vinegar and a burst of fresh lime juice at the finish. Perfect for entertaining or a cozy family meal, this oven-baked brisket pairs wonderfully with cornbread, roasted vegetables, or hearty rice and beans. It's an irresistible combination of bold Southwestern flavors and comforting slow-cooked goodness!
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 14-ounce can canned diced tomatoes with green chilies
- 1 tablespoon apple cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 juiced lime
- 0.25 cup, chopped (optional) fresh cilantro
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef brisket dry with paper towels and season generously with salt and black pepper on all sides.
In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the brisket for about 3-4 minutes on each side until browned, then remove it from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste, chili powder, cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the onions and garlic in the spices.
Pour in the beef broth, diced tomatoes with green chilies, and apple cider vinegar. Stir to combine and bring the mixture to a simmer.
Return the seared brisket to the pot, ensuring it is partially submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Bake for 4-5 hours, or until the brisket is fork-tender and easily pulls apart. Check occasionally to ensure the liquid has not evaporated too much; add a little more beef broth if needed.
Remove the pot from the oven and let the brisket rest for 15-20 minutes before slicing it against the grain.
Squeeze fresh lime juice over the brisket and garnish with chopped cilantro, if desired.
Serve with your favorite Southwestern sides, such as cornbread, roasted vegetables, or rice and beans.
Nutrition Facts
Calories |
4743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 11846 mg | 515% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 23.8 g | ||
| Protein | 548.2 g | 1096% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 407 mg | 31% | |
| Iron | 57.6 mg | 320% | |
| Potassium | 6944 mg | 148% | |
*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.
