Chile & Beer Braised Brisket
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 6 dried chilies, stemmed and seeded (New Mexico, Anaheim or Ancho)
- 1 (14 ounce) can fire-roasted diced tomatoes
- 1 large onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 12 ounces lager beer
- 1 tablespoon canola oil
- 2 - 2 1⁄2 lbs beef brisket, trimmed of excess fat
- 1 (15 ounce) can pinto beans, rinsed & drained
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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RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.