Ina Garten Chili Brisket
Chili brisket is a savory, spice-rubbed beef brisket that’s slowly roasted in a flavorful braising liquid until it’s incredibly tender. Ina’s version uses a robust chili seasoning and a slow-cooking method that results in juicy meat full of rich, savory depth, with just a hint of smoky spice.
- Prep Time: 20
- Cook Time: 210
- Total Time: 3 hours 50 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Braising
- Cuisine: American
Ingredients
-
1 (5–6 pound) beef brisket, first-cut preferred
-
2 tablespoons chili powder
-
1 tablespoon paprika
-
1 tablespoon brown sugar
-
2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
1 teaspoon ground cumin
-
1 teaspoon garlic powder
-
2 tablespoons olive oil
-
2 large onions, sliced
-
4 cloves garlic, minced
-
2 cups beef stock
-
1 (14-ounce) can crushed tomatoes
-
1 tablespoon Worcestershire sauce
-
1 teaspoon crushed red pepper flakes (optional, for extra heat)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix the chili powder, paprika, brown sugar, salt, pepper, cumin, and garlic powder. Rub the spice mixture all over the brisket, pressing it into the meat.
In a large Dutch oven or heavy ovenproof pot, heat the olive oil over medium-high heat. Sear the brisket for 4–5 minutes per side until deeply browned. Transfer the brisket to a plate.
In the same pot, add the sliced onions and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
Pour in the beef stock, crushed tomatoes, Worcestershire sauce, and crushed red pepper flakes (if using). Stir and scrape up any browned bits from the bottom of the pot.
Return the brisket to the pot, fat side up, nestling it into the liquid. Spoon some liquid over the top. Cover the pot tightly with a lid or foil and transfer to the oven. Braise for 3½ to 4 hours, until the meat is very tender.
Remove the brisket from the oven and let it rest for 20–30 minutes. Slice against the grain and serve with the sauce spooned over the top.