South Western Beef Brisket
Recipe: #7711
January 23, 2013
Categories: Southwest, Cinco de Mayo, Fathers Day, Game/Sports Day, Hanukkah Mothers Day, Sunday Dinner, High Protein, Kosher, No Eggs, Beef Dinner, more
"Brisket can be a tough cut of beef but if you cook it properly then slice it accross the grain it becomes meltingly tender. "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (371.6 g)
- Calories 578.7
- Total Fat - 39.2 g
- Saturated Fat - 7.3 g
- Cholesterol - 70.3 mg
- Sodium - 485.8 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 7.3 g
- Sugars - 7.9 g
- Protein - 37.5 g
- Calcium - 65.7 mg
- Iron - 4.5 mg
- Vitamin C - 74.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Transfer the meat to a cutting board. Slice accross the grain using an electric knife or pull apart into long shreds using two forks. Stir the sliced or shredded meat back into the sauce.
Tips
No special items needed.
1 Reviews
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