Chile & Beer Braised Brisket

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READY IN: 3hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
  • Preheat oven to 350°F.
  • 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.
  • Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
  • 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.
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