Chile & Beer Braised Brisket
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.
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.
1/2 starch, 1 vegetable, 4 lean meat