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We don’t do large roasts often, but this is one that just about everyone likes. It’s a recipe I modified from an old Bon Appetit recipe; The chiles add lots of good flavor rather than heat, so don’t worry about spice… But you can always add more, if you like. The recipe as written yields a lot of liquid, so you could conceivably braise up to a 4 pound brisket. If you have a brisket 5 pounds or more, double the recipe and cut the brisket in half.

Shabbat Brisket with Chiles

  • One 3-4 lb brisket, flat cut
  • Kosher salt
  • 1 dried ancho Chile
  • 1/2 cup (approximately) flour
  • 2-3 Tbsp olive oil
  • 5 garlic cloves, minced
  • 1 cup hot coffee
  • 1 cup crushed tomatoes
  • 1/2 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 2 Tbsp lime juice
  • 2 Tbsp low sodium tamari
  • 2 Tbsp molasses
  • Ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp vegan Worcestershire sauce
  1. Preheat oven to 300°F. Season brisket with kosher salt on both sides. If not using a kosher brisket, let it stand at room temperature for about an hour. Meanwhile… Soak the dried Chile in hot water (about 2 Cups) for half an hour, or until it’s soft. Remove the stem and seeds and mince the chile, reserving the soaking liquid. 
  2. Dredge the brisket in flour, shake off excess, and place into a hot (medium high) skillet with oil. Brown both sides, and place meat into a baking dish, fatty side up. Set aside. 
  3. In the still hot skillet (reduced to medium heat), add garlic and cook until fragrant. Add the rest of the ingredients and put over the brisket. Cover the baking pan tightly with foil and bake 1 to 2 hours, until desired doneness (roast can easily be pierced with a fork, but not falling apart). Uncover, and allow to cool before refrigerating overnight. Skim off fat and slice meat. Return slices to braising liquid. Reheat brisket in the braising liquid before serving.