Beef Brisket with Red Ancho Chili Sauce

Ingredients 3-4 pound Beef Brisket 8 dried ancho chili peppers, stems removed 1 large onion, coarsely chopped 4 cloves garlic 3 tablespoons taco seasoning 4 cups beef broth 2 tablespoons Worcestershire sauce 4 Bay leaves ​ Instructions Preheat oven to 250 degrees Rub brisket with taco seasoning on all sides Heat 1 tablespoon of avocado oil in Dutch oven or similar large, heavy stock pot with lid over medium high heat Place brisket in pot and sear on both sides until brown, about 3 minutes per side Remove brisket and set aside on a plate Add onions to the same pot and cook 5-6 minutes, scraping little brown bits up as you stir Add garlic and stir to cook 1 additional minute Remove pot from heat and place brisket back in the pot with onions and garlic Add beef broth, Worcestershire sauce and bay leaves Place peppers in the pot pushing them down into the liquid around the sides of the brisket Place lid on pot and put in oven Cooking time will very depending on size of brisket. Expect 1-1.5 hours per pound. I cooked my 4 pound brisket for just under 6 hours and it came out perfect When brisket is done, remove from oven and gently lift brisket out of the pot and set aside Strain the liquid to remove pepper seeds, bay leaves and onions Use a hand blender to puree liquid into a nice, rich sauce and return the brisket to the pot Serve over califlower rice or on low carb buns https://i.redd.it/t72ch2c7wtv11.jpg submitted by /u/OregonCountryKeto [link] [comments]

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