Gluten-Free Chipotle Brisket

Instructions

Dry brining — 48 hours ahead

1. In a small bowl, combine the dry brine ingredients and mix well. Season the brisket on both sides with the spice mixture, wrap the beef in plastic wrap, and place it in a large pan with a lid. Refrigerate for 48 hours.

The brisket

1. Preheat the oven to 325°F. Place the brisket on your work surface, unwrap it, and wipe off the excess spices.
2. Heat a large heavy skillet — cast iron is ideal — over medium-high heat for 3 minutes. Add the oil and heat about 2 minutes, until it is just smoking. Sear the brisket until browned on one side, 5–7 minutes, without letting it burn, then turn it over and do the same on the other side.
3. Transfer the meat to a deep roasting pan or Dutch oven and set it aside, leaving the skillet on medium-high heat. Add the onion, garlic, chili powder, coriander, and cumin to the drippings and stir until fragrant.
4. Add the vinegar and boil until almost evaporated, scraping the skillet with a wooden spoon to lift the bits at the bottom. Add the tomatoes and their juice, the chipotle puree, bay leaves, and molasses.
5. Stir in 1½ cups of water and pour the mixture over the brisket. Cover the roasting pan and put it in the oven. Check at 6 hours so the roast does not burn — it can go up to 8.