Southwestern Beef Brisket
A flavorful southwestern beef brisket slow-cooked with peppers, carrots, and bold spices, perfect for hearty family dinners and gatherings with rich, smoky flavors.
Ingredients
- 3 lb. fresh beef brisket ⓘ
- 1 1/4 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 2 Tbsp. cooking oil ⓘ
- 1 1/2 cups water ⓘ
- 8 oz. can tomato sauce ⓘ
- 1 small onion, chopped ⓘ
- 2 Tbsp. red wine vinegar ⓘ
- 1 Tbsp. chili powder ⓘ
- 1 tsp. dried oregano ⓘ
- 3/4 tsp. ground cumin ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/8 to 1/4 tsp. ground red pepper ⓘ
- 3 medium sweet red peppers, cut into strips ⓘ
- 1 1/2 cups sliced carrots ⓘ
Instructions
- Season beef with 1 teaspoon salt and 1/4 teaspoon pepper.
- In a Dutch oven, heat oil over medium-high heat; brown the beef on both sides.
- Combine water, tomato sauce, chopped onion, vinegar, chili powder, oregano, cumin, garlic powder, ground red pepper, remaining salt, and pepper; pour over meat.
- Cover and bake at 325°F (163°C) for 2 hours or until tender.
Tips & Substitutions
For a deeper flavor, marinate the brisket overnight with the spices and vinegar. If you prefer a spicier dish, consider adding fresh jalapeños or a dash of hot sauce. You can substitute the beef brisket with chuck roast for a similar texture and flavor. If you’re short on time, using a pressure cooker can significantly reduce cooking time while still yielding tender meat.
Serving Suggestions
Serve the Southwestern Beef Brisket with warm tortillas or over rice for a hearty meal. Pair it with sides like roasted sweet potatoes or a fresh green salad to balance the flavors. It also goes wonderfully with Fred'S Beans And Tamales for a complete Southwestern feast.
Storage & Reheating
Store leftover brisket in an airtight container in the refrigerator for up to 4 days. To reheat, place the brisket in a covered baking dish with a splash of water or broth to keep it moist, then warm it in a 325°F oven until heated through, about 20-30 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Southwestern Beef Brisket contains roughly 219 calories, with 11g protein, 13g carbohydrates, and 11g fat. It is an excellent source of vitamin C (87% of the Daily Value), iron (27% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1638mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I cook this brisket recipe in a slow cooker?
Yes, you can absolutely make this brisket in a slow cooker. Simply sear the meat first, then transfer it to the slow cooker with the sauce ingredients and cook on low for 8 hours or until tender. This method enhances the flavor and makes for easy meal prep.
What can I do if my brisket turns out tough?
If your brisket is tough, it likely needs more cooking time. You can return it to the oven or slow cooker with some added liquid and continue cooking until it becomes tender. Low and slow cooking is essential for breaking down the tough fibers in the meat.
What type of wine should I use with this recipe?
A dry red wine such as Cabernet Sauvignon or Merlot would complement the flavors of the brisket beautifully. The acidity in the wine helps tenderize the meat while adding depth to the sauce. If you prefer non-alcoholic options, use additional beef broth or a splash of vinegar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).