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. Source: EatingWell Magazine, March/April 2008

Patsy Jamieson
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Ingredients

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.

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  • Preheat oven to 350 degrees 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

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.

Nutrition Facts

280 calories; 8.8 g total fat; 2.4 g saturated fat; 78 mg cholesterol; 528 mg sodium. 658 mg potassium; 18.3 g carbohydrates; 5.7 g fiber; 3 g sugar; 30.2 g protein; 3268 IU vitamin a iu; 11 mg vitamin c; 46 mcg folate; 54 mg calcium; 5 mg iron; 46 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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Rating: 4 stars
10/30/2011
Recipe does not state explicitely how long to bring the roast and sauce to a simmer and simmer. I adjusted the simmer time to the least and the oven time to the most. The result was not great but digestible. Read More
Rating: 4 stars
10/30/2011
We love this! I have the We love this! I have the butcher trim off SOME of the fat but not all because the first one was incredibly dry. I also spoon the sauce over the top several times during the cooking process and then slice off the fat after it's done cooking when I pull the meat apart. This way it doesn't get dried out and there is still less fat. The sauce also only has a minimal amount of oil on top and I typically skim it off before stirring the meat back it. It's awesome! Read More