Braised Brisket with Hot Sauce and Mixed Chiles

Name: Braised Brisket with Hot Sauce and Mixed Chiles
Yield: 6 Servings
Ingredients: 6 mild yellow or red chiles or 3 yellow or red bell peppers; 4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed; 4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed; ¾ cup apple cider vinegar; ¼ cup (packed) light brown sugar; 2 tablespoons Red Chile Hot Sauce; 1 tablespoon vegetable oil; 1 4-pound beef brisket, preferably from the point end; Kosher salt; 2 teaspoons freshly ground black pepper; 1 large red onion, cut through root end into 6 wedges; 8 garlic cloves, peeled

By Chris MoroccoPhotography by Marcus Nilsson

July 19, 2016

Image may contain Food Food Presentation Beef Meat Plate Blade Knife and Weapon

Marcus Nilsson

How can you look at this and not crave brisket tacos?

Recipe notes

Steak With Cherry Tomato Chutney

A steak dinner that’s more about the sauce than the meat.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Gingery Pork Stuffed Tomatoes

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

Spicy Eggplant Frittata

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Pad Kra Pao

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

Steak Salad With Feta Dressing

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

Lenox’s Sancocho

This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

Weeknight Pumpkin Chili

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.