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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

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Recipe Summary test

total:
3 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

about 3/4 cup
280 calories; protein 30.2g; carbohydrates 18.3g; dietary fiber 5.7g; sugars 2.5g; fat 8.8g; saturated fat 2.4g; cholesterol 78mg; vitamin a iu 3267.8IU; vitamin c 10.7mg; folate 45.9mcg; calcium 54.2mg; iron 4.7mg; magnesium 45.6mg; potassium 658.3mg; sodium 527.7mg; thiamin 0.1mg.

1/2 starch, 1 vegetable, 4 lean meat

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