Updated Nov 24, 2014Chatelaine
- Lightly coat a large wide saucepan with oil and set over medium. Generously sprinkle brisket with salt and pepper. Place in pan and brown, 4 to 6 min. per side. Meanwhile, mince garlic. Cut onion in half, then thinly slice. Chop chipotles.
- Remove browned meat to a plate. Add garlic and onion to fat in pan. Stir often until onion starts to soften, 2 to 3 min. Add tomatoes. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Stir in chipotle and seasonings. Return meat and any juices to pan. Bring to a boil, then cover and reduce heat to medium-low. Simmer, turning meat occasionally until fork tender, 2 to 21/2 hours.
- Remove meat to a cutting board and let stand 5 min. before slicing. If sauce is too thin, stir cornstarch with 3 tbsp (45 mL) cold water until dissolved. Bring sauce to a boil over high. Stir in cornstarch. Boil, stirring constantly, until thickened, 2 to 3 min. Spoon some sauce onto a platter. Arrange slices overtop. Drizzle with more sauce and scatter with onions. Serve remaining sauce in gravy boat. Both brisket and sauce will keep well, covered and refrigerated, up to 3 days. Warm in a large saucepan over medium-low heat.
Minimal chopping and ample spice gives this tender brisket tons of flavour. Ideal for buffet proportions, you can slice as thin as you like and encourage guests to return for seconds.
Cover brisket and sauce and refrigerate for up to 3 days. Reheat in a large pot over medium-low heat.