Wednesday, June 30, 2010

Chile & Beer Braised Brisket

Tuesday night I got to take George and Erinleigh dinner to their house for the second to last time!!! Well, to their current house.  They are about to move!!!  I'm excited for them as this is a transition into the next stage for them... having their baby!!  It will give them room for the baby, which I hear is important! 

I have been eying this recipe for a while but needed a quicker way to make it.  I.E. crock pot!!  I pretty much followed the recipe except using a crock pot to cook it all day.  Would love to try it in a dutch oven too... I bet that would be good.  Ohhhh, or as chicken instead of brisket.  Mmmmm!  If you like your food really spicy you will want to amp up the spice... it had good flavor but not spicy at all.  We made the brisket into tacos using flour shells, lettuce and tomato. 

Chile & Beer Braised Brisket

6 Anaheim chilies (you can use New Mexico or ancho chilies - fresh or dried) stemmed & seeded
1 14-ounce can diced fire-roasted tomatoes
1 large onion, coarsely chopped
4 cloves garlic, coarsely chopped
2 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup Mexican lager, such as Corona or Dos Equis
1 tablespoon olive oil
2 pounds trimmed flat, first-cut brisket
1 cups dried pinto beans, reconstituted

Cut (or tear if using dried) chills into 1-inch pieces. (If using dried, cover with hot water and let sit until softened, at least 20 minutes. Drain.)

Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the chili pieces in a food processor. Process until smooth. Transfer to a crock pot and stir in beer.

Heat oil in a large cast iron skillet over medium heat. Add brisket and brown on all sides, about 6 minutes total. Add to crock pot.  Stir in beans and bake on low 6-8 hours.

Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.  If the sauce isn't thick, boil on the stove to reduce.

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