Friday, September 4, 2009

Recipe of the Day

Chile & Beer Braised Brisket Recipe

Prep Time: 20 mins
Cook Time: 3 h 10 mins
Rest Time: 20 mins
Total Time: 3 h 50 mins

Nutritional Info (Per serving): 8
Calories: 285, Saturated Fat: 2g, Sodium: 492mg, Dietary Fiber: 6g, Total Fat: 9g, Carbs: 18g, Cholesterol: 54mg, Protein: 31g
Carb Choices: 1


6 medium pepper, green chile, dried, such as New Mexico, Anaheim, or ancho chiles, stemmed and seeded 14 ounce(s) tomatoes, fire-roasted, diced 1 large onion(s), coarsely chopped 4 clove(s) garlic, coarsely chopped 1 1/3 tablespoon chili powder 2 teaspoon cumin, ground 1 teaspoon salt 1 cup(s) beer, Mexican lager (such as Dos Equis or Corona) 1 tablespoon oil, canola 2 pounds beef, brisket, first-cut, trimmed flat 15 ounce(s) beans, pinto, 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.