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Braised Beef Brisket Chili



3 Hours

Other Notes

**SOME TIPS TO KEEP IN MIND** 1. CHOOSE BRISKET WISELY -- Check the brisket to see whether it has the right amount of marbling. Marbling is the dispersion of fat within the muscle of the meat. Although you don't want large chunks of fat in your brisket, some marbling is good because it keeps the meat moist as it cooks. 2. YOU NEED TO RENDER THE BACON FAT -- Generally, there's a tendency to stop cooking bacon once you see the smoke, don’t worry and ensure that the heat is not too high, but render the fat on a slow even heat. 3. HOW TO KNOW WHEN IT IS TRULY DONE COOKING -- Make sure that you don’t cook the squash for too long so that it completely mashes, try and add it right in the end. The beef on the other hand needs to be thoroughly cooked and tender. The squash adds a nice sweetness to compliment the spices and the chili.


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