Chile & Beer Braised Brisket Recipe

Name: Chile & Beer Braised Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried chilies, stemmed and seeded (New Mexico, Anaheim or Ancho); 1 (14 ounce) can fire-roasted diced tomatoes; 1 large onion, coarsely chopped; 4 garlic cloves, coarsely chopped; 4 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon salt; 12 ounces lager beer; 1 tablespoon canola oil; 2 - 2 1/2 lbs beef brisket, trimmed of excess fat; 1 (15 ounce) can pinto beans, rinsed & drained

Servings: persons

6 dried chilies, stemmed and seeded (New Mexico, Anaheim or Ancho)
1 (14 ounce) can fire-roasted diced tomatoes
1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
12 ounces lager beer
1 tablespoon canola oil
2 - 2 1/2 lbs beef brisket, trimmed of excess fat
1 (15 ounce) can pinto beans, rinsed & drained

1
Tear chiles into 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 350u00b0F.
3
Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
4
Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
5
Pour the chile sauce over the meat and bring to a simmer.
6
Cover, transfer to the oven and bake for 2 hours.
7
Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
8
Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 dried chilies, stemmed and seeded (New Mexico, Anaheim or Ancho), 1 (14 ounce) can fire-roasted diced tomatoes, 1 large onion, coarsely chopped, 4 garlic cloves, coarsely chopped, and more.

Yes, Chile & Beer Braised Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile & Beer Braised Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions