- 3 red or yellow bell peppers
- 4 hot chiles, seeded (banana, Hungarian, etc.)
- 4 medium-hot chiles, seeded (fresno or jalapeno)
- 3/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 TBL red chile hot sauce
- 1 TBL vegetable oil
- 4 lb beef brisket
- 2 tsp black pepper
- 1 red onion - cut into 6 wedges
- 8 garlic cloves, peeled
- Kosher salt
Preheat oven to 300F. Roast & Lightly Char Chilies. Mix vinegar, brown sugar and 2tbl hot sauce in a small bowl and set to the side.
Heat oil in a large cast-iron pan over medium high heat. Season brisket generously with salt and sprinkle with pepper. Cook fat-side down, until it is golden brown – approximately 6-8 minutes. Turn and cook the other side till golden brown. Transfer brisket to a rimmed baking sheet.
Add Onion and garlic to pan and cook until browned. Remove onion and garlic to pan with brisket. Return brisket to pan, place roasted chilies around brisket and place onions over the peppers. Pour reserved vinegar mixture over brisket. Over the pan and bake at 300F for 4-4/12 hours or until fork tender.
Once cooked remove brisket and let cool for 15 minutes. Meanwhile return pan to stove and heat on high till reduced. The pan sauce should be thick and syrupy, adjust with salt and pepper or more hot sauce if needed.