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Chile & Beer Braised Brisket

http://www.eatingwell.com/recipes/chile_beer_braised_brisket.html

From EatingWell:  March/April 2008

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.

8 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 3 1/2 hours

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

Nutrition

Per serving : 282 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 78 mg Cholesterol; 19 g Carbohydrates; 30 g Protein; 6 g Fiber; 528 mg Sodium; 664 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 4 lean meat

Tips & Notes