Chile Braised Brisket

May 08, 2008 07:25 pm

— Chile Braised Brisket
This brisket cooks in a modified chimichurri sauce so popular in Argentina.
6 dried Anaheim peppers, stemmed and seeded
1 14 oz. can fire roasted diced tomatoes, undrained
1 large onion, coarsely chopped
2 tablespoons minced garlic
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 cup Cerveza Quilmes or Dos Equis
1 tablespoon olive oil
2 pounds trimmed brisket
1 can pinto beans

Tear chiles into 1 inch pieces and place in large bowl.
Cover with hot water and let sit 20 minutes; drain.
Preheat oven to 350°.
Place tomatoes, onion, garlic, chili powder, cumin, salt and dried chili pieces in a blender or food processor.
Process until smooth; transfer to medium bowl and pour in beer.
Heat oil in large Dutch oven.
Brown brisket on both sides.
Pour the chili sauce over brisket and bring to a simmer.
Cover; transfer to oven and bake for 2 hours.
Stir in beans and continue baking for 1 more hour or until meat flakes easily with fork.
Shred brisket with a fork and stir juices over it.
Serve on corn tortillas.
Recipe adapted from Eating Well Magazine, March-April, 2008.