Braised Texas BBQ Beef Brisket with Smoky Chili Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender beef brisket slow-braised in a smoky chili and tomato sauce inspired by Texas regional BBQ flavors. This american-inspired beef ready in about 210 minutes blends beef brisket, olive oil, large, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tsp smoked paprika
• 1 tbsp chili powder
• 1 tsp ground cumin
• 3 tbsp tomato paste
• 14 oz can crushed tomatoes
• 2 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp chipotle powder
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 300°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs beef brisket with 1 1/2 tsp salt and 1 tsp black pepper, then sear the brisket for 4-5 minutes per side until deeply browned and crusty. Remove and set aside.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion to the pot and sauté for 6 minutes until softened and translucent. Stir in 4 minced garlic cloves, 2 tsp smoked paprika, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp chipotle powder; cook for 1 minute until fragrant.
3. Step 3: Add 3 tbsp tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens slightly. Pour in 14 oz crushed tomatoes, 2 cups beef broth, 2 tbsp apple cider vinegar, and 1 tbsp brown sugar. Stir well to combine.
4. Step 4: Return the brisket to the pot, submerging it in the sauce. Cover tightly and transfer to the oven. Braise for 3 hours until the meat is fork-tender and pulls apart easily.
5. Step 5: Remove brisket and slice against the grain. Spoon the smoky chili sauce over the slices and garnish with 1/4 cup chopped fresh cilantro before serving.