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    You are in: Home / Recipes / Chile & Beer Braised Brisket Recipe
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    Chile & Beer Braised Brisket

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    flower7's Note:

    From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
    4. 4
      Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
    5. 5
      Pour the chile sauce over the meat and bring to a simmer.
    6. 6
      Cover, transfer to the oven and bake for 2 hours.
    7. 7
      Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
    8. 8
      Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

    Ratings & Reviews:

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    Nutritional Facts for Chile & Beer Braised Brisket

    Serving Size: 1 (226 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 310.4
     
    Calories from Fat 98
    31%
    Total Fat 10.9 g
    16%
    Saturated Fat 3.2 g
    16%
    Cholesterol 70.3 mg
    23%
    Sodium 409.3 mg
    17%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 6.3 g
    25%
    Sugars 2.5 g
    10%
    Protein 29.4 g
    58%

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