Bourbon-Braised Ancho Chilli Beef Brisket

Ingredients

For the Beef Brisket
• 1.5 kilograms Beef brisket (trimmed and patted dry)
• 2 tablespoons Smoked paprika
For the Marinade
• 500 milliliters Bourbon (preferably a high-quality whiskey)
• 5 units Ancho chillies (dried, stemmed and seeded)
• 400 milliliters Water (for soaking chillies)
• 20 grams Salt (or to taste)
• 5 grams Black pepper (freshly ground)
For Braising Liquid
• 2 units Onion (large, finely chopped)
• 6 cloves Garlic (minced)
• 750 milliliters Beef stock (or low-sodium beef broth)
• 30 grams Brown sugar

Instructions

1. 1. Prepare the Ancho Chilli Marinade: Soak the dried ancho chillies in 400ml of boiling water for 20 minutes until softened. Once soft, remove from water and blend with bourbon, salt, and black pepper until smooth. This will be the marinade for the brisket.

   Ensure the chillies are fully softened to ensure a smooth blend without chunks.

2. 2. Marinate the Beef Brisket: Rub the marinade all over the beef brisket, ensuring even coating. Place the brisket in a large ziplock bag or a glass container, seal tightly, and refrigerate for at least 2 hours, preferably overnight to enhance flavors.

   Ensure brisket is well coated to absorb the marinade evenly.

3. 3. Prepare the Braising Liquid: Heat the Dutch oven over medium heat and add a splash of vegetable oil. Sauté the chopped onions until translucent, about 5-7 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant. Stir in the beef stock and brown sugar, mixing well to dissolve the sugar.

   Avoid browning the onions too much; they should be soft and just beginning to caramelise.

4. 4. Sear the Beef Brisket: Remove the brisket from the marinade, shaking off excess. Heat a bit of oil in the Dutch oven until shimmering. Sear the brisket for 4-5 minutes on each side until a deep brown crust forms. Remove from heat and set aside.

   Do not overcrowd the pot; sear in batches if necessary for even cooking.

5. 5. Braise the Beef: Pour the marinade over the brisket in the Dutch oven, ensuring it is partially submerged. Cover the pot with a tight-fitting lid. Place in an oven preheated to 150°C (302°F) and braise for 8 hours, or until fork-tender.

   Check halfway through that the brisket remains partially submerged; add water if needed.

6. 6. Rest the Braised Brisket: Remove the pot from the oven and let the brisket rest, uncovered, for 60 minutes. This allows the juices to redistribute for a more tender bite.

   Do not cut the brisket immediately; resting is crucial for the best texture.

7. 7. Slice and Serve the Brisket: Slice the brisket against the grain into 1-2 cm thick slices. Serve with the braising liquid spooned over the top for extra flavour.

   Ensure to slice against the grain to keep the meat tender and easy to chew.