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Chile & Beer Braised Brisket

March/April 2008

Your rating: None Average: 3.4 (25 votes)

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.



READER'S COMMENT:
"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...
Chile & Beer Braised Brisket Recipe

2 Reviews for Chile & Beer Braised Brisket

05/31/2010
Anonymous
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!

Comments
02/05/2010
Anonymous

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.

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