Chile & Beer Braised Brisket |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad. Ingredients:
6 dried chilies, stemmed and seeded (new mexico, anaheim or ancho) |
1 (14 ounce) can fire-roasted diced tomatoes |
1 large onion, coarsely chopped |
4 garlic cloves, coarsely chopped |
4 teaspoons chili powder |
2 teaspoons ground cumin |
1 teaspoon salt |
12 ounces lager beer |
1 tablespoon canola oil |
2 -2 1/2 lbs beef brisket, trimmed of excess fat |
1 (15 ounce) can pinto beans, rinsed & drained |
Directions:
1. Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
2. Preheat oven to 350°F.
3. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
4. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
5. Pour the chile sauce over the meat and bring to a simmer.
6. Cover, transfer to the oven and bake for 2 hours.
7. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
8. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.
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