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Chile- and Beer-Braised Brisket

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  3 Hours 30 Minutes
  8 servings, about 3/4 cup each
Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with corn tortillas or as a filling for enchiladas or tamales. Or serve simply with rice and a green salad.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
RECIPE INGREDIENTS
6   dried New Mexico, Anaheim or ancho chiles, stemmed and seeded
1 14-ounce can  diced tomatoes, preferably fire-roasted
1   large onion, coarsely chopped
4 cloves  garlic, coarsely chopped
1 tablespoon plus 1 teaspoon  chili powder
2 teaspoons  ground cumin
1 teaspoon  salt
1 cup  Mexican lager, such as Corona or Dos Equis
1 tablespoon  canola oil
2 pounds  trimmed flat, first-cut brisket (see Shopping Tip)
1 15-ounce can  pinto beans, rinsed

Tip: Shopping Tip: "Flat, first-cut brisket" is a far better choice for healthy eating than the fattier point cut. If the briskets at your store aren’t labeled as such, ask the butcher to help you select the right cut. You’ll need 2 pounds of brisket after it’s been trimmed of fat.
Chile- and Beer-Braised Brisket Recipe at Cooking.com
DIRECTIONS
Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.


Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.


Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chile sauce over the meat and bring to a simmer.


Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.


Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Beer-Cooked Mains
 Slow-Cooked Brisket
Nutrition Facts per Serving
Yield:   8 servings, about 3/4 cup each
Calories: 285
Fat. Total: 9g
Protein: 31g
Carbohydrates, Total: 18g
Fat, Saturated: 2g
Fiber: 6g
Cholesterol: 54mg
Sodium: 492mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Carrie, OH Reviewed: 01/13/2013
Excellent!
I used chiles I had on hand which were Ancho & Pasilla (3 of each) and an amber lager from Great Lakes Brewing Company. Next time I will just add the whole beer instead of only 1 cup. This will make an amazing tamale filling, enchilada or taco.
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