Slow-Roasted Beef Brisket with Smoky Chipotle Glaze

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-roasted beef brisket coated with a smoky chipotle glaze, perfect for a hearty family dinner. This Mexican-inspired street-food recipe, ready in about 260 minutes, pairs beef brisket, chipotle powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 240 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

3 pounds beef brisket
2 teaspoons chipotle powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1/4 cup apple cider vinegar
1/2 cup water
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Preheat oven to 275°F. In a small bowl, combine 2 teaspoons chipotle powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 2 tablespoons brown sugar, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper. Rub this spice mixture evenly over the entire surface of the 3 pounds beef brisket.
Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the brisket for 4 minutes per side until a dark crust forms, then transfer skillet to the oven and roast uncovered for 3 hours, checking occasionally.
Step 3: After 3 hours, mix 1/4 cup apple cider vinegar with 1/2 cup water and pour over the brisket. Continue roasting for an additional 1 hour, basting every 20 minutes, until the meat is fork-tender and internal temperature reaches 195°F.
Step 4: Remove brisket from oven and let rest for 20 minutes. Slice against the grain and sprinkle 1/4 cup chopped fresh cilantro before serving.