CHILE AND BEER BRAISED BRISKET

8 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 3 1/2 hours

Ingredients

• 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

Preparation

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.

Nutrition

Per serving: 285 calories; 9 g fat (2 g sat, 3 g mono); 54 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 31 g protein; 6 g fiber; 492 mg sodium; 678 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