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Chipotle Braised Brisket

How to Prepare Chipotle Braised Brisket

Difficulty Level:    

Serves 4 to 6

10-12 lbs. Boneless Beef Brisket
1 cup Salad Oil
 1⁄4 cup Kosher Salt
2 Tbs. Coarse Ground Black Pepper
 1⁄4 cup Ground Coffee
1 lb. Yellow Onion
1⁄4 cup Chopped Garlic
1 can (7 oz.) Chipotle Peppers
3 cups Brown Sugar
1 lb. Brown Sauce
2 qts. Water

How to prepare the brisket:

  1. Trim all fat off a brisket leaving no more than a  1⁄4 inch of fat on any surface.
  2. Cut brisket into 2 pieces, roughly 3 inches wide x 6 inches long.
  3. Heavily season all sides of meat with salt, pepper and ground coffee.
  4. Set tilt skillet to 400°F and add the oil, heat until oil is "smoky hot".
  5. Once salad oil is hot, lay in the brisket pieces.  Cook until brisket is well seared on all sides. Place the meat into a 4 inch deep hotel pan.
  6. Do not clean tilt skillet.
  7. Add the water, yellow onion, chopped garlic, chipotle peppers, brown sugar to 1 gallon measuring container and pole blend until smooth.
  8. Add the brown sauce to the liquid mixture, stir with a wire whisk to incorporate; pour mixture into the tilt skillet. Ensure to scrape the bottom and the sides of the skillet while incorporating the sauce.
  9. Turn off the skillet after adding liquid and prepare to transfer to hotel pan.
  10. Place brisket into a 4 inch deep hotel pan. Pour enough sauce to cover ¾  of the way up the side of the brisket. Approximately 3 qts. per pan.
  11. Wrap pan with plastic wrap and then with aluminum foil.
  12. Place in oven at 350°F for 2 hrs 30 minutes or until meat is tender.
  13. Once meat is cooked, remove from oven, place onto a parchment paper lined baking sheet. Take to walk in cooler and cool to 41°F or less.
  14. Pour left over liquid through a china cap into bain-marie and pole blend until smooth.
  15. Place bain-marie into ice bath until cool, transfer into a plastic 1/4 pan, reserve liquid for portioning and label "Brisket Sauce", cover and store in designated spot in walk in cooler.
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