This recipe for braised brisket takes a classic cut of beef and gives it an Oaxacan spin, making this dish explode with flavor. Pasilla chiles, tomatoes, cocoa, and warm spices create a surprisingly complex sauce that slowly transforms the brisket into fork-tender slices. Perfect for serving family-style!
You might associate brisket with a big ol’ barbecue or holiday tables packed with sides around Thanksgiving. But it’s also a cut of meat that shines when you have time for those long, slow braises that create seriously melt-in-your-mouth meat like in my Jewish brisket recipe.
In this Oaxacan beef brisket, the flavors lean toward Mexico’s southern culinary traditions that you’d find in recipes like birria tacos or a chicken mole. You know… strong flavors and lots of layers! Here, we’ve got dried chiles, oregano, cumin, and even cocoa powder worked into the savory sauce.
And while the final flavor tastes pretty complex, like in a mole, the technique I’m using is straightforward. Just salt the meat ahead of time, sear it deeply, then let it cook low and slow in a blended chile-tomato base. After a few hours, the connective tissue will break down and make that sauce even richer. What you’ll end up with is tender beef that’s infused with spice and plenty of depth.
This brisket recipe is something you absolutely need to pull out the next time you’re entertaining. Trust me, it’s basically foolproof and a major crowd-pleaser!
Tender brisket
Collagen in brisket needs sustained heat to convert into gelatin, which is what creates tenderness and moisture. This transformation is mostly complete when the internal temperature reaches about 195–205°F. In other words, when the meat relaxes and turns tender instead of chewy.
For sliceable brisket, pull closer to 200°F.
For pull-apart, go closer to 205°F.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Beef Brisket (Flat Cut): Flat cut brisket slices neatly and braises well. A point cut is technically fine, but it’ll be fattier and might shred too easily.
- Pasilla Chiles: These dried chiles give your sauce mild heat and tons of earthy flavor. If you can’t find them, ancho chiles are a decent substitute.
- Diced Tomatoes: Canned diced tomatoes form the base of our braising sauce. They bring acidity and body to balance the richness of the brisket. Use fire-roasted tomatoes if you want a slightly smokier flavor.
- Chicken Broth: Provides enough braising liquid to help your meat cook evenly. It also stops the sauce from becoming too thick or pasty during the long cooking time.
- Cocoa Powder: Unsweetened cocoa doesn’t make the dish taste like chocolate. But it does deepen the savory notes and round out the chile’s flavor.
- Mexican Oregano: This is slightly citrusy compared to Mediterranean oregano and does a great job of lifting the sauce.
- Spice Blend (Cumin, Coriander, Clove, and Thyme): These spices layer warmth into the sauce. Cumin and coriander add earthiness, thyme brings herbiness, and clove gives you a faint hint of sweetness that enhances the cocoa.
How to Make Oaxacan Beef Brisket
- Salt & Rest the Brisket. Pierce the brisket all over with a fork, rub with kosher salt, wrap tightly, and refrigerate overnight.
- Toast the Chiles. Preheat the oven to 325 degrees F. Tear the pasilla chiles into small pieces and toast them in a dry Dutch oven over medium heat until fragrant and softened. Set aside and then pat the brisket dry.
- Sear for Structure & Flavor. Heat olive oil in the same pot until it’s very hot. Brown the brisket on both sides until it’s deeply seared, then transfer to a platter.
- Blend the Sauce. Combine the toasted chiles, diced tomatoes, chicken broth, onion, garlic, cocoa powder, oregano, black pepper, thyme, cumin, coriander, and clove in a blender. Process until smooth and totally pureed.
- Braise Low & Slow. Pour the blended sauce into the pot and bring to a simmer. Return the brisket to the pot, fat side up. Cover and transfer it to the oven. Cook for about 4 hours, until it’s tender.
- Rest Before Slicing. Remove the braised brisket from the oven and let it rest for an hour. Slice against the grain into ¼-inch slices, then spoon sauce over the top and garnish with toasted sesame seeds.
- Dutch Oven or Heavy Braiser: Retains heat evenly during long cooking, which is ideal for this brisket recipe.
- Instant-Read Thermometer: The best way to ensure your braised brisket is done before pulling it from the oven.
Serving Suggestions
My favorite way to serve this Oaxacan brisket recipe is family-style with warm tortillas and a few sides. Oh, and it’s always a great idea to spoon that extra sauce in the pan over the sliced beef!
These are some of a few of my favorite add-ons for this delicious Oaxacan beef brisket:
- Whip up some Mexican rice and charro beans to really round things out.
- Serve this brisket recipe with Mexican coleslaw for crunch that offsets the richness of the meat.
- Incorporate it into any enchilada or taco recipe.
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Frequently Asked Questions
The timings on this Oaxacan brisket recipe are guides, but tenderness is the real indicator here. The brisket should be fork-tender and reach an internal temperature of around 200 to 205 degrees F before you pull it. If it feels firm, continue braising!
Not completely. The liquid should come about halfway up the sides of the meat. Braising is a combination of moist heat and gentle roasting. So, keeping the fat side up allows it to baste the meat as it cooks, all while the exposed portion develops flavor.
No. Once your braised brisket is nestled into the sauce, it can remain fat side up the entire time. You don’t need to flip it, and this might actually disrupt the braising process.
Spice Blends for Sale
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Using a fork, poke holes all over brisket and rub with salt. Wrap securely with plastic wrap and refrigerate overnight.
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Preheat oven to 325°F. Break chiles into small 1/2-inch pieces. Use paper towels and pat dry the brisket.
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In a large skillet or Dutch oven over medium, heat toast the chile pieces for a few minutes until pliable and fragrant. Set aside.
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In a large skillet or Dutch oven add the oil and heat until almost smoking. Add the brisket and sear 3-4 minutes each side until well browned. Transfer to platter.
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Meanwhile in a blender add the chiles, tomatoes, broth, onion, garlic, cocoa powder, oregano, black pepper, thyme, cumin, coriander and clove. Blitz until pureed.
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Carefully pour chile mixture into large skillet or Dutch oven over medium heat. Cook for 5 minutes. Nestle the brisket, fat side up, in pan and spoon sauce over. Cover with lid and bake for 4 hours. Remove from oven and rest 1 hour before carving.
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Slice against the grain into 1/4 inch pieces and spoon sauce over top and sprinkle with toasted sesame seeds (optional).
Calories: 428kcal | Carbohydrates: 10g | Protein: 49g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 141mg | Sodium: 1174mg | Potassium: 1050mg | Fiber: 3g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 7mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
