Ancho Chile & Hibiscus BBQ Brisket
main dishes

Ancho Chile & Hibiscus BBQ Brisket

A smoky ancho chile rub for slow cooked brisket is complemented by a sweet and tangy BBQ sauce featuring ground dried hibiscus flowers. Photo credit: Ali Ebright from Gimme Some Oven.
  • 15m

    prep time

  • 4h

    Cook Time

  • 333

    Calories

  • 15

    Ingredients

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Ingredients

12

Servings

Brisket

Ancho-Hibiscus BBQ Sauce

  • 1 tablespoon oil
  • 1/2 cup chopped onion
  • 1 cup firmly packed light brown sugar
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1/2 cup white vinegar

Instructions

  • Preheat oven to 325°F. Place brisket, fat side up, in foil-lined 13x9-inch baking pan. Mix hibiscus flowers and spices in small bowl. Reserve 2 tablespoons for the BBQ Sauce. Rub remaining spice mixture all over brisket. Add water to pan; cover tightly with foil

  • Braise in oven 3 hours. Meanwhile, for the BBQ Sauce, heat oil in medium saucepan on medium heat. Add onion; cook and stir 4 minutes or until softened. Add sugar, tomato paste, water, vinegar and reserved spice mixture; mix well. Bring to boil. Reduce heat to medium-low; simmer 20 minutes or until thickened, stirring occasionally. Remove brisket from oven. Spoon 1 cup of the BBQ Sauce over brisket. Cover

  • Braise in oven 1 hour longer or until brisket is tender. Transfer brisket to cutting board. Slice across the grain into 1/4-inch thick slices. Return brisket to pan. Spoon pan juices over brisket. Serve with remaining BBQ Sauce

Nutrition information (per Serving)

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