Patrick Salisbury /  / 212-697-8866

From the kitchen of:

Royal Sonesta Houston

Executive Chef Peter Laufer C.E.C




1 (4 pound) Brisket
1 bottle of your favorite barbecue sauce
1 can (14 ounces) Beef broth
1 cup Red chile sauce*

*Red Chile Sauce: 

9 (about 3 ounces) dried New Mexico or California red chiles, hot or mild or a combination of both
2 cups Water, or more, to cover chiles completely with water in pan
1 Small onion, chopped
2 Cloves garlic, chopped

4 tablespoons olive oil

6 garlic cloves, chopped

1 cup (or more) chicken stock or canned low-salt chicken broth

1 cup beef stock or canned beef broth

2 cups dry red wine

2 tablespoons (1/4 stick) butter

1/2 teaspoon minced fresh rosemary

Method of Preparation
Brisket: Preheat oven to 200 degrees F. Lay brisket over a long piece of heavy duty aluminum foil. Brush completely with your favorite barbecue sauce. Wrap the brisket in the aluminum foil. Make sure it is wrapped tightly. Place on rack on a deep baking dish. Pour water to 2 inches in baking dish. Roast brisket for 8 hours until tender.

Thirty minutes before the brisket s done, combine the beef broth, 1 cup red chile sauce, and 1/2 cup barbecue sauce in saucepan. Whisk until well combined. Continue heating over low heat until ready to serve. When brisket is done roasting, remove from oven and allow to rest on counter while still wrapped in foil. Right before serving, slice brisket against the grain in thin slices. Serve with red chile BBQ sauce.

Red Chile Sauce: Toast chiles on a large baking pan for approximately 4 minutes. Let cool slightly and then remove seeds and stems. Chop Onion. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes. Puree chili mixture in blender until smooth.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes. Stir in chili puree, butter and rosemary; simmer 1 minute. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)