Soy-Free Chipotle Brisket Bowl
Bold, smoky, and perfectly satisfying, this Soy-Free Chipotle Brisket Bowl is the ultimate comfort food packed with flavorful goodness. Tender, slow-braised beef brisket is infused with the rich, smoky heat of chipotle peppers in adobo, complemented by an aromatic blend of cumin, smoked paprika, and oregano. Paired with fluffy white rice, sweet corn kernels, and a medley of vibrant toppings like fresh avocado, red bell pepper, and a zesty squeeze of lime, this gluten-free and soy-free bowl is both wholesome and indulgent. Perfect for meal prep or a cozy weekend dinner, this recipe delivers hearty portions that make every bite irresistible. Whether you're catering to dietary preferences or looking for a bold, Tex-Mex-inspired dish, this one-pot brisket bowl is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef brisket
- 1 can Chipotle peppers in adobo sauce
- 2 cups Beef broth
- 4 pieces Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups White rice
- 4 cups Water
- 0.25 cup Fresh cilantro
- 1 cup Corn kernels
- 1 piece Red bell pepper
- 1 piece Avocado
- 1 piece Lime
Instructions
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
Trim excess fat from the brisket and season it with salt and pepper on both sides.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the brisket on all sides until browned, about 4 minutes per side. Remove brisket and set aside.
Blend the chipotle peppers in adobo sauce until smooth. Add garlic, cumin, paprika, and oregano; blend again until mixed well.
Return the brisket to the Dutch oven. Pour the chipotle mixture over the brisket and add the beef broth.
Cover tightly with a lid and transfer to the oven. Braise for about 3.5 to 4 hours or until the brisket is fork-tender.
While the brisket is cooking, prepare the rice. Rinse the white rice under cold water and drain. Bring 4 cups of water to boil in a medium pot, add rice, and a pinch of salt.
Reduce the heat to low, cover, and simmer for 15-20 minutes or until rice is fully cooked. Fluff with a fork and keep warm.
Once the brisket is done, remove from the oven, let it rest for 10 minutes. Slice the brisket against the grain.
Chop red bell pepper into small pieces, and dice avocado. In a large bowl, combine rice with corn, red bell pepper, and chopped cilantro.
Assemble the bowls: Divide the rice mixture among serving bowls, top with sliced brisket and avocado.
Garnish each bowl with a squeeze of lime juice and additional cilantro if desired. Serve immediately.
Nutrition Facts
Calories |
3449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 11707 mg | 509% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 24.2 g | ||
| Protein | 299.8 g | 600% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 402 mg | 31% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 5354 mg | 114% | |
*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.
