Chili & Beer Braised Brisket

Made it,
Loved it.

Serving size 8

Prep Time 30MIN

Total Time 3HR30MIN

Ingredients

6 dried New Mexico, Anaheim or ancho chilies, stemmed and seeded
14 oz diced tomato, preferably fire-roasted
1 large onion, coarsely chopped
4 clove garlic, coarsely chopped
1 ⅓ Tbsp 1 tablespoon plus 1 teaspoon chili powder
2 tsp ground cumin
1 tsp salt
1 cup Mexican lager, such as Corona or Dos Equis
1 Tbsp canola oil
2 lb trimmed flat, first-cut brisket (see Shopping Tip)
15 oz pinto beans, rinsed

Directions

1. Tear chilies 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 chili 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 chili 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.

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.