Red Chile Braised Beef Brisket

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Tender beef brisket slow-braised in a rich red chile sauce with smoky, earthy depth. This Mexican-inspired beef recipe, ready in about 270 minutes, pairs beef brisket, dried ancho chiles, dried guajillo chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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, trimmed beef brisket
• 4, stems and seeds removed dried ancho chiles
• 3, stems and seeds removed dried guajillo chiles
• 4 cups beef broth
• 1 large, diced yellow onion
• 5, minced garlic cloves
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toast 4 dried ancho chiles and 3 dried guajillo chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 2 cups hot water for 20 minutes until softened.
2. Step 2: Remove chiles from water (reserve soaking liquid) and blend with 4 cups beef broth, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp dried oregano, and 1 tsp salt until smooth.
3. Step 3: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs trimmed beef brisket with 1 tsp black pepper and sear on all sides until browned, about 4 minutes per side. Remove brisket and set aside.
4. Step 4: In the same pot, add 1 large diced yellow onion and 5 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
5. Step 5: Return brisket to the pot and pour the chile broth mixture along with 1 cup reserved soaking liquid over the meat. Bring to a simmer, cover, and braise in a 300°F oven for 3-4 hours until brisket is fork-tender.
6. Step 6: Remove brisket, let rest 10 minutes, then slice against the grain. Serve with spoonfuls of the rich red chile sauce.