Chile Beer Braised Brisket Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
• Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

Steps:

• Preheat oven to 350 degrees. Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
• Add onion to pot and saute 5 minutes. Stir in garlic and tomato paste and saute 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro.

Steps:

• Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
• Preheat oven to 350°F.
• 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.
• Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
• Pour the chile sauce over the meat and bring to a simmer.
• 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.
• Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

Steps:

• Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
• Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
• Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
• To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
• Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
• Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

Steps:

• Preheat the oven to 350°F.
• In a small skillet over a medium heat, toast the star anise and fennel seed. Move the pan across the heat, letting the spices gently roll inside. Do that for about 3 to 4 minutes or until you begin to smell the toasting spices. Transfer into a spice mill or a coffee grinder. Add 5 of the chiles and grind until finely ground. Season the brisket with salt and pepper, rub with the spice blend, cover, and refrigerate while continuing with the recipe.
• Put the remaining 7 chiles in a bowl and cover with the boiling water. Set aside and let soak until the chiles have softened, about 30 minutes. When soft, reserve the chiles and 1 cup of the reconstituting water. Discard the rest of the water. In a blender, liquefy the chiles, the 1 cup reserved soaking water, and the sherry vinegar. Set aside.
• In a large Dutch oven, heat the olive oil over high heat and sear the brisket in the hot oil on all sides until well browned, about 5 minutes per side. Remove the brisket from the pan and set aside. Add the onions to the pan and sauté until they become translucent, about 3 minutes. Stir in the tomatoes, stock, and chile mixture and bring to a boil. Remove the pan from the heat, add the brisket, cover, and braise in the oven until fork tender, 3 1/2 to 4 hours, skimming occasionally to remove excess fat.
• When done, slice and serve hot with the braising liquid alongside.
• To Drink
• The hot climate of southern Oregon produces one of my very favorite Spanish varietals, Tempranillo, which loves meat braised with tomatoes, ground chiles, and spices. The black-fruit flavors of this grape and the tannins stand up well to the braised beef. Two Oregon wineries, Abacela and Dominio IV, produce fine examples of this grape varietal. A companion choice would be a French Rhône wine from Chapoutier: Châteauneuf-du-Pape, Saint Joseph, or Crozes-Hermitage. These wines have spice, smoke, and lingering tannins that speak to all the flavors of the brisket. -K.P.

Steps:

• Preheat the oven to 325 degrees F.
• Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate.
• Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes.
• Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid.
• When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
• When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat. Spoon a little gravy over the top and enjoy a slice of brisket heaven!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Steps:

• Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat. Add spices and cook for 1 more minute. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours. Remove from heat and add cilantro.
• Serve in soup bowls and top with sour cream and cheddar cheese for garnish.

Steps:

• Preheat oven to 350 degrees F.
• Pat brisket dry and sprinkle with salt and pepper.
• Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
• Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
• Remove from heat and transfer half the onions to a bowl.
• Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
• Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
• Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
• Cool in sauce, uncovered about 30 minutes.
• Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
• Slice meat across the grain and serve with the sauce.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.