Jalapeño Brisket Recipe with Apricot and Jalapeño Sauce

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.

Jalapeño Brisket Recipe with Apricot and Jalapeño Sauce

This tender jalapeño brisket is sweet, savory, and incredibly easy to make. Made with a mild jalapeño sauce and apricot preserves, this oven-baked brisket is perfect for holidays, gatherings, or family dinners.

Course Entree

Cuisine Jewish

Keyword brisket recipe, hanukkah dinner recipes, jewish recipes

Prep Time 10

Cook Time 3

Total Time 3 10

Servings -10 servings

Calories 579kcal

Author Tiffany Bendayan

Ingredients

5-6 lb Brisket fat trimmed
1 bottle Bottle of Beer preferably dark
12.75 oz Apricot Preserves 1 jar
2 Tablespoons Jalapeño Hot Sauce such as Tabasco Green Jalapeño Sauce
1 large Onion sliced
1 Teaspoon Olive Oil
Salt and Pepper to taste
1-2 tablespoons Parsley chopped

US Customary - Metric

Instructions

Preheat oven to 350°F
Season the brisket generously with salt and pepper on both sides
Heat olive oil in a large skillet over medium-high heat
Sear the brisket on both sides until nicely browned, about 4–5 minutes per side. Remove and set aside
In the same skillet, add the sliced onions and cook until soft, about 5 minutes
In a bowl, mix together the apricot preserves, jalapeño hot sauce, and beer
Pour the sauce into the skillet with the onions and bring to a simmer for 2–3 minutes
Place the brisket in a baking dish and top with the onions and sauce
Cover tightly with foil
Bake for about 3 hours or until the brisket is fork-tender
Let the brisket rest for 10–15 minutes before slicing against the grain
Spoon the sauce over the sliced brisket and garnish with chopped parsley

Notes

This recipe is not spicy; the jalapeño flavor comes from a mild jalapeño hot sauce that adds depth and slight sweetness
Use a well-marbled brisket for the most tender results
Searing the brisket before baking adds extra flavor and improves texture
If your brisket feels tough, continue cooking; it needs more time to become tender
Let the brisket rest before slicing to keep it juicy
Always slice against the grain for the most tender bites
This dish can be made a day ahead and reheated, it tastes even better the next day
You can substitute the beer with beef broth if preferred, but beer adds more depth of flavor
If you prefer more sauce, double the sauce ingredients, it’s delicious served over rice or mashed potatoes

Nutrition