Braised Smoky Brisket with Sweet Onion & Chipotle Gravy

Prep Time: 10 minutes
Total Time: 3 hours 50 minutes
Makes: 8


  1. 1/2 tsp (2 mL) salt
  2. 1 tsp (5 mL) dried oregano
  3. 1 tsp (5 mL) ground cumin
  4. 1 tsp (5 mL) smoked paprika
  5. 1/4 tsp (1 mL) dried chili flakes
  6. 3 lb (1.5 kg) beef brisket (or two pieces 1 1/2 lb/750 g each)
  7. 1 tsp (5 mL) canola oil
  8. 3 onions, sliced
  9. 6 cloves garlic, peeled, whole
  10. 1 can (355 mL) de-alcoholised beer
  11. 1 cup (250 mL) sweet onion chipotle bbq sauce
  12. 1 tbsp (15 mL) red wine vinegar
  13. 1 tbsp (15 mL) whole grain Dijon prepared mustard


  1. In a small bowl, combine the salt, oregano, cumin, paprika and chili flakes. Rub spice mixture all over the meat.
  2. Preheat oven to 350°F (180°C). In a Dutch oven, heat oil over medium-high heat. Lightly brown the meat on both sides. Lift the meat to place onions and garlic beneath it.
  3. In a bowl, mix the beer, 1 cup (250 mL) water, barbecue sauce, vinegar and mustard and pour over the meat. Cover the pot and place in the oven to braise about 3 hours. Turn the meat over about halfway through the cooking time, after about 2 1/2 hours, begin to check the tenderness of the meat. When it is tender, turn the meat over again and cook uncovered about 30 min. to brown. Remove the meat from the pot and keep warm. Skim fat from the gravy and spoon over the sliced meat. Serve with mashed potatoes and cooked vegetables or salad.
Call ahead to ask the Meat Department to prepare the exact size of brisket you need.