Braised brisket with hot sauce and mixed chiles from Bon Appétit Magazine, August 2016: The Cool Issue (page 89) by Chris Morocco

  • hot chile sauce
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  • apple cider vinegar
  • Show all ingredients...

  • EYB Comments

    Can substitute red chiles or yellow or red bell peppers for chiles, Hungarian wax peppers for banana chiles, and the magazine's "Red chile hot sauce" for the hot chile sauce specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red chiles or yellow or red bell peppers for chiles, Hungarian wax peppers for banana chiles, and the magazine's "Red chile hot sauce" for the hot chile sauce specified in this recipe.

  • KarinaFrancis on June 06, 2020

    A lot of flavour from a relatively few ingredients. I used long red chillies and jalapeños and it turned out perfectly and soft as butter. It was wonderful in tacos.

  • Frogcake on August 07, 2016

    This is a fantastic recipe! I followed the recipe as written. It's a wonderful taste bud tantalizer that showcases how diverse and complementary peppers can be. If you love peppers or wish to experiment with various types, this recipe is for you. As suggested in another note, you can substitute other peppers for the chiles -permutations and combinations are endless. I will definitely make this again

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