This melt-in-your-mouth Jalapeño Brisket Recipe is a crowd-pleaser! All the flavor without the heat. Serve it in your next gathering and it will be a hit.
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Jalapeño Brisket Recipe
The best part of growing up in a multicultural household is the delicious party food that my mom and grandma used to cook. I have such a strong Jewish and Latin influence and that’s the inspiration behind this melt-in-your-mouth super tender Jalapeño Brisket Recipe.
Jalapeños are not very used in Venezuelan cuisine but it is very Latin and I love experimenting with different pepper flavors. Reading this recipe you probably would think that this beef is spicy but on the contrary.
I used Tabasco Green Jalapeño Pepper sauce which is one of the mildest of all hot sauces. When it cooks, it gives out this intoxicating peppery aroma, and the pan juices come out super sweet with a subtle
When it cooks, it gives out this intoxicating peppery aroma, and the pan juices come out super sweet with subtle heat on the back. It is so subtle that my daughters loved the brisket and didn’t even notice the heat.
Hanukkah is around the corner and for the first night, I always try to make something special for the girls. Since we don’t celebrate Christmas, I give them presents that night.
Our family still lives in Venezuela and my husband and I decided to create this tradition. I decorate the house with Hanukkah dreidels and we light our first candle.
I cook a special dinner and we open presents. We started this tradition about 4 years ago and my daughters look forward to this special night. We still light up the candles for the rest of the 7 days.
Last year we invited some friends over who had a daughter the same age as mine and I cooked a “Pasta Bar” where I arranged different filled pastas in bowls and different sauces so everybody could mix and match their dinner.
This year, I am going all out with this brisket. Just the smell while it’s roasting, is fantastic. My husband kept asking “Is it going to be ready soon?”. Of course, the secret is the sauce.
Any brisket recipe that starts with Jalapeño Sauce and a bottle of beer is a winner in my book. Well actually 2 beers, one for the brisket and one for me.
Through some experimentation, I was able to master the perfect Brisket Recipe technique: Browning the beef and simmering the sauce before going into the oven.
It will give a beautiful color and caramelization to the outer edges of the meat and therefore it will develop a more complex flavor and texture. I am not a fan of slow cooker brisket since it falls apart so much and the sauce turns out watery. For me, this method gives me beautiful results every time.
To start, simply brown your beef on both sides and remove it from the heat. To the same pan add the onions and sauté until soft. Pour in the sauce and let it boil for 2-3 minutes.
In a heat-proof dish, place the beef, and the onions, and top with the sauce. Cover with foil and let it cook in the oven until tender. For me, it is always 3 hours. The 3 longest hours ever because the aroma of the jalapeño and brisket is intoxicating.
Without further ado here’s my delicious Jalapeño Brisket Recipe
Jalapeño Brisket Recipe
Ingredients
- 5-6 lb Brisket fat trimmed
- 1 bottle Bottle of Beer preferably dark
- 12.75 oz Apricot Preserves 1 jar
- 2 Tablespoons Jalapeño Tabasco or your favorite pepper hot sauce
- 1 large Onion sliced
- 1 Teaspoon Olive Oil
- Salt and Pepper to taste
- 1-2 tablespoons Parsley chopped
Instructions
- Preheat Oven to 350 Degrees F.
- Season the brisket with Salt and Pepper on both sides
- Preheat the oil in a large skillet over medium-high heat
- Place the Brisket inside the skillet and let it brown well on both sides, about 4-5 minutes each
- In a bowl, add the apricot preserves, jalapeño sauce and beer. Mix until combined
- Place the brisket on a baking pan
- Toss the onions to the skillet and let it cook until soft, about 5 minutes
- Add the sauce to the onions and let it boil for about 3 minutes
- Empty all the onions and sauce on top of the brisket
- Cover with foil and let it roast in the oven for 3 hours or until soft
- When the brisket is ready, slice and add the sauce on top and garnish with Parsley
Nutrition
LOVE BRISKET?? Me too!! Here are 2 other recipes to try:
Apple Butter Brisket
You mad it sound soooo good I have to do it LOL. Thanks I think LOL.
Let me know how it comes out Arlene!
Can I do this with a skirt steak?
Yes but cook the sauce in the pan and the skirt steak cooks in a lot less time.
With a skirt steak it is better to cook on a broiler for 8-10 minutes and just simmer the sauce on a saucepan. Then put the together at the end. I’ve never tried it that way but I am sure it will taste really good!
Might try using the sauce as a marinade 30 minutes before grilling
Sounds awesome Chris although I would cook the sauce up a bit so it develops a nice flavor before marinating
This looks amazing! No wonder your husband was pestering you to see if it was ready! I’m looking forward to trying it soon! #client
Thanks so much Emily!
Can I get your recipe on Jalapeno Brisket recipe ? Looks good for me to try.
Of course John! I am glad you want to try it out. The recipe is right there on post and you can even print it out.
Let me know how it comes out!
What type of dark beer do you use? I can’t WAIT to try this asap!
I use whatever my husband is drinking! lol . There’s no particular brand in mind just one that you like.
I have been trying to think of something special to serve at my Christmas Bunko Party…This sounds and looks so good…I think I have found my main dish.
Awesome Ivy! Let me know how it comes out
First off.. I wish you and your family a Very Happy Hanukkah. Secondly. It’s only 8:30am, here now.. and I’m drooling over the thought of this. What an awesome idea. Thank you so much for sharing. I WILL be making this SOON.
Happy Hanukkah to you too Scott!! Please let me know if you liked it. In my house it didn’t last very long 😉
This looks good. Have you tried to cook it in a crock pot?
I haven Pam! I am afraid that the meat will break apart BUT if you do, please let me know how it comes out. Just remember to sear the beef before adding it inside the slow cooker
In your article, you mentioned the three hot sauces but in the recipe only the Jalapeno hot sauce is listed. Should I only use the green sauce or all three?
Frankie just the green sauce for the recipe 🙂
Looks good. I would tweak it a bit by brining the brisket for a day or two and using cilantro as a garnish rather than parsley.
Those are great suggestions Dale! Can you share your brining recipe?
Not finding the recipe for the Jalapeno brisket and want to try this. Also, can it be done in a crockpot?
Hi Jean recipe is on the post, right before the last picture. I will copy/paste it for your convenience.
To be honest, I haven’t made this exact recipe in the crockpot since I am afraid it might fall apart and shred. But you’re welcome to try it and let me know how it comes out.
Here’s the recipe:
Ingredients
5-6 lb. Brisket, fat trimmed
1 Bottle of Beer, preferably dark
1 Jar of Apricot Preserves, 12.75 oz
2 Tablespoons of Jalapeño Tabasco
1 Large onion, sliced
1 Teaspoon of Olive Oil
Salt and Pepper to taste
1-2 tablespoons of Parsley, chopped
Instructions
Preheat Oven to 350 Degrees F.
Season the brisket with Salt and Pepper on both sides
Preheat the oil in a large skillet over medium-high heat
Place the Brisket inside the skillet and let it brown well on both sides, about 4-5 minutes each
In a bowl, add the apricot preserves, jalapeño sauce and beer. Mix until combined
Place the brisket on a baking pan
Toss the onions to the skillet and let it cook until soft, about 5 minutes
Add the sauce to the onions and let it boil for about 3 minutes
Empty all the onions and sauce on top of the brisket
Cover with foil and let it roast in the oven for 3 hours or until soft
When the brisket is ready, slice and add the sauce on top and garnish with Parsley
This looks super delicious! I’ve got to try this weekend for the family feast!
Thanks Mai!
Yummy – what did you serve with this? Mexican type side dishes or would a more traditional like potato casserole go better?
I served it with rice Jessica. I would suggest a potato casserole or a traditional side dish so it won’t overpower the richness of the beef
Ok thanks! Do you think you could cook it in a dutch oven? Or roasting pan is what makes it so great?
You could certainly make it in a dutch oven! In fact, it would be much easier than a roasting pan since you can sear the beef on the stove and then transfer the whole thing in the oven.
This looks delicious! One question for my savory taste-buds: Does the sauce get overpowered with the sweet apricot preserves, or does it stay nice and savory?
David, the apricot preserves is there to give it a nice sweetness to the sauce. It doesn’t overpower it at all since it has a milder taste.
wanted to try this in slow cooker…followed directions exactly as written except reduced beer to 1/2 bottle, cooked on low 8 hours, then shredded beef, and poured crock juices into stock pan and reduced to about 1/2 on stove top. Delish! Im sure it’s even better in the oven. Drives me crazy when people change a recipe then submit a review but at least one person (plus me) wondered how it would come out. Thought for sure my guys would balk at spiciness but wasn’t spicy at all…jalapeno sauce mellows with addition of apricot, and we all thought it was really good. Even better the next day!
Wow! eating shredded sounds delicious! thanks for your tip. I’ll definitely try it in the slow cooker as well.