Teo's brisket chivis from Good Things - Recipes and Rituals to Share with the People You Love (page 348) by Samin Nosrat

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 green peppers for Anaheim chiles.

  • matthew_jiod3h on April 03, 2026

    Incredible recipe with incredible results

  • jenmacgregor18 on February 03, 2026

    Delish! I couldn’t find brisket, so I used chuck roast & cooked in the Instant Pot with 2 cups of water. Let it sit in the fridge overnight, then removed the fat from the top, shredded the beef, and simmered everything on the stove. Super easy. And they turned out really lovely.

  • DKennedy on November 10, 2025

    Made this for eve Mah Jong group and house smells incredible. I used tricolor peppers from TJs in place of the peppers to keep it mild. Started with a 6 lb brisket and kept the same ratio of water suggested in the recipe. Probably used 3 T grey salt instead of the 5 T kosher suggested. Seared my brisket and onion b4 adding liquid ingredients. Added a bay leaf. Added two mild dried peppers to the broth. Dead easy to make. Shredding is for sure the hardest part. Delicious.

  • QuinceHouse on November 04, 2025

    These were very good but time consuming.

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