Shelly's Recipe

CHILE AND BEER BRAISED BRISKET

Category: Brisket/Cornbeef

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

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.

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.

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.

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. Serves 8