Sous Vide Beef Brisket with Ancho Chili Sauce

Name: Sous Vide Beef Brisket with Ancho Chili Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 6 lb Beef; 1 tsp Black Pepper; 0.25 cup Canola Oil; 0.5 tsp Cayenne Pepper; 2 oz Dried Ancho Chile Pepper; 2 tsp Garlic Powder; 0.5 cup Ketchup; 2 tsp Onion Powder; 4 whole Peeled Garlic; 2 cups Red Onion; 0.75 cup Red Wine; 2 tbsp Salt; 1 tbsp Sherry Vinegar; 1 tsp Smoked Paprika; 2 tbsp Tomato Paste; 0.25 cup Unsalted Butter

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Sugar-Free Gluten-Free Carnivore 🥩Comfort-Food

Sous Vide Beef Brisket with Ancho Chili Sauce features fork-tender meat slow-cooked in a water bath, then kissed on the grill for a smoky, caramelized finish. A rich ancho chile sauce adds earthy depth with gentle sweetness, balanced heat, and tangy notes. Perfect for weekend gatherings or a special dinner when you want bold flavor and succulent texture.

Prep30 mins
Cook—
Serves8
DifficultyHard

1

Set up the thermocirculator and water bath as directed by the manufacturer. Set the thermocirculator to 128 degrees F (53 degrees C) and let the water bath reach that temperature.
2

While the water heats, trim the excess fat on the brisket’s fat cap to about 1/4 inch, keeping some fat to help keep the meat juicy. Pat the brisket dry with a paper towel.
3

Mix the salt, onion powder, garlic powder, smoked paprika, and pepper in a small bowl. Coat all sides of the brisket evenly with the spice mixture.
4

Place the brisket in a large vacuum-sealable bag and seal it according to the manufacturer’s directions.
5

Put the sealed brisket into the heated water bath with the thermocirculator, cover the vessel with aluminum foil to limit evaporation, and cook undisturbed for 48 hours.
6

Remove the brisket from the bag, reserving the cooking liquid (you should have about 3 1/2 cups). Strain the cooking liquid through a fine-mesh sieve and discard the solids. Set the brisket aside on a plate or cutting board.
7

Place the dried ancho chiles in a large, dry saucepan over medium-high heat and cook, turning often, until blistered and aromatic. Remove from the heat and let cool briefly.
8

When cool enough to handle, remove the stems and seeds from the chiles and tear them into 2-inch pieces. Put the torn chiles in a medium bowl with 1 cup boiling water and 2 cups of the strained, reserved cooking liquid; let stand until the chiles soften, about 10 minutes.
9

Meanwhile, heat 2 tablespoons canola oil in the same saucepan over medium-high heat. Add the onions and smashed garlic cloves and cook, stirring often, until softened, about 5 minutes.
10

Stir in the tomato paste and cook, stirring often, for 1 minute.
11

Add the red wine and cook, stirring occasionally, until reduced so that only about 1/4 cup of liquid remains. Remove from the heat.
12

Remove the softened chiles from the liquid and strain the soaking liquid through a fine-mesh sieve, reserving 1/2 cup.
13

Combine the softened chiles, the 1/2 cup reserved liquid, the onion mixture, and the ketchup in a blender and blend until smooth.
14

Add the unsalted butter and sherry vinegar to the blender and process until smooth. For a spicier sauce, add cayenne pepper or hot sauce to taste.
15

Preheat a grill or grill pan to medium-high (350 degrees F to 400 degrees F / 175 degrees C to 200 degrees C).
16

Pat the brisket dry with paper towels and rub it with the remaining 2 tablespoons oil. Place it on the preheated grill and cook until grill marks form, the exterior is slightly charred, and the brisket is heated through, about 5 minutes per side.
17

Move the brisket to a cutting board, let it rest for 5 minutes, then slice thinly against the grain and serve hot with the sauce.