Chile & Beer Braised Brisket

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.

From EatingWell: March/April 2008
Yield: 8 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 3 1/2 hours


  1. 6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded
  2. 1 14-ounce can diced tomatoes, preferably fire-roasted
  3. 1 large onion, coarsely chopped
  4. 4 cloves garlic, coarsely chopped
  5. 1 tablespoon plus 1 teaspoon chili powder
  6. 2 teaspoons ground cumin
  7. 1 teaspoon salt
  8. 1 cup Mexican lager, such as Corona or Dos Equis
  9. 1 tablespoon canola oil
  10. 2 pounds trimmed flat, first-cut brisket, (see Shopping Tip)
  11. 1 15-ounce can pinto beans, rinsed


  1. Tear chiles 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 chile 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 chile 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.

Tips & Notes


Nutrition Per Serving: 282 calories; 9 g fat (2 g sat, 4 g mono); 78 mg cholesterol; 19 g carbohydrates; 30 g protein; 6 g fiber; 528 mg sodium; 664 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Zinc (47% dv), Iron (26% dv), Potassium (19% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 4 lean meat