Braised Oaxacan Brisket with Ancho Chile and Chocolate Mole
Slow-braised beef brisket infused with rich Oaxacan mole flavors, including ancho chile and dark chocolate, served tender and deeply savory. This mexican-inspired beef ready in about 200 minutes pairs beef brisket, ancho chile powder, dark chocolate (70% cocoa) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef brisket
- 2 tbsp ancho chile powder
- 1 oz dark chocolate (70% cocoa)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 cup tomato puree
- 2 cups beef broth
- 1 tsp ground cumin
- 1 cinnamon stick
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Pat 3 lbs beef brisket dry and season with 1 1/2 tsp salt and 1 tsp black pepper on all sides.
- Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear brisket for 4 minutes per side until browned and caramelized, then remove from pot.
- Step 3: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot; sauté for 5 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp ancho chile powder, 1 tsp ground cumin, and 1 cinnamon stick; cook for 1 minute to toast spices.
- Step 5: Pour in 1 cup tomato puree and 2 cups beef broth, scraping up browned bits from the pot bottom.
- Step 6: Return brisket to the pot, spoon some sauce over it, then add 1 oz chopped dark chocolate on top.
- Step 7: Cover tightly and transfer to oven. Braise for 3 hours until brisket is fork-tender and sauce thickens.
- Step 8: Remove brisket and let rest 15 minutes before slicing. Serve with mole sauce from the pot spooned over.
Frequently asked questions
How long does Braised Oaxacan Brisket with Ancho Chile and Chocolate Mole take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Oaxacan Brisket with Ancho Chile and Chocolate Mole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.
Can I substitute ingredients in Braised Oaxacan Brisket with Ancho Chile and Chocolate Mole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Oaxacan Brisket with Ancho Chile and Chocolate Mole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Oaxacan Brisket with Ancho Chile and Chocolate Mole?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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