By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
558 cal · 270 min
Brisket Braised in Midwestern Mole
Recipe GLPR783902e8844ee3
A rich, slow-braised beef brisket infused with a complex Midwestern mole sauce that blends cocoa, tomato, and warm spices. This tender, deeply flavorful dish combines Creole seasoning traditions with chocolate-enhanced braising liquid, resulting in a sophisticated main course perfect for gathering around the table.
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Ingredients
3-4 pound beef brisket
3 tablespoons all-purpose flour
2 tablespoons Creole seasoning
Salt and black pepper to taste
4 tablespoons tomato paste
2 tablespoons unsweetened cocoa powder
1 tablespoon Worcestershire sauce
1 medium onion, thinly sliced
5 cloves garlic, minced
2 teaspoons fresh thyme, chopped
2 cups beef broth
2/3 cup red wine
2 tablespoons vegetable oil
2 tablespoons butter
Directions
Pat the brisket dry with paper towels. In a small bowl, combine the flour, Creole seasoning, salt, and pepper. Coat the entire surface of the brisket evenly with this seasoning mixture.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully place the brisket in the pot and brown on all sides, about 3-4 minutes per side, until a golden crust forms. Remove the brisket and set aside on a clean plate.
In the same pot, add the sliced onion and cook over medium heat, stirring occasionally, for about 5 minutes until softened and translucent. Add the minced garlic and fresh thyme, cooking for another minute until fragrant.
Stir in the tomato paste, cocoa powder, and Worcestershire sauce, mixing well to combine. Cook for 2 minutes, stirring constantly, to deepen the flavors.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to simmer for 2 minutes.
Add the beef broth and stir until the sauce is smooth and well combined. Return the brisket to the pot, nestling it into the braising liquid. The liquid should come halfway up the sides of the meat.
Bring the mixture to a simmer, then reduce heat to low. Cover the pot with a lid and braise in the oven at 325°F for 3-4 hours, or until the brisket is very tender and pulls apart easily when tested with a fork, reaching an internal temperature of 145°F.
Remove the brisket from the pot and transfer to a cutting board. Tent loosely with foil to keep warm. Skim any excess fat from the surface of the braising liquid.
For a silkier sauce, stir in the butter until melted and incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
Slice the brisket against the grain into ½-inch thick pieces. Arrange on a serving platter, pour the warm mole sauce over the top, and serve immediately with desired sides.
Comments
Brisket braised in mole is a solid weeknight-to-weekend project that hits both availability and value in Charlotte. Every ingredient—beef brisket, cocoa powder, Creole seasoning, tomato paste, worcestershire, thyme, beef broth, red wine, and the aromatics—lands easily at Harris Teeter, Food Lion, Walmart, or Kroger without a special stop. At roughly $8–$12 per serving depending on brisket price, the cocoa and wine elevate what could be a plain braise, and the dish justifies its cost. The 270-minute time is honest: expect a solid 15 minutes of prep and browning, then 4.5 hours unattended in the oven, making it genuinely hands-off after that initial work. This is a rewarding braise that reheats beautifully and feeds a family of six with leftovers that improve overnight, though it demands advance planning rather than a spontaneous weeknight impulse.
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