| This recipe is liked by 0 person(s). |
BEEF - BRISKET - Chipotle and Beer-Braised Brisket
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Chipotle and Beer-Braised Brisket | |
| 3 pound | beef brisket, trimmed of fat |
| 2 tablespoons | olive oil |
| 1 large | onion, chopped |
| 1 | red bell pepper, seeded and chopped |
| 2 | celery stalks, chopped |
| 4 cloves | garlic, chopped |
| 1 tablespoon | smoked paprika |
| 2 teaspoons | ground coriander |
| 1 teaspoon | dried oregano |
| 1 teaspoon | ground cumin |
| 1/4 teaspoon | ground cinnamon |
| 1 tablespoon | light brown sugar |
| 2 (14.5-ounce) cans | diced fire-roasted tomatoes |
| 1 (12-ounce) bottle | Mexican lager |
1 (or 2 if you like it hot) chipotle chiles, diced (from a can, en adobo),
Soft corn tortillas and limes, for serving
directions
Preheat oven to 350 degrees F.
Season the brisket with salt and pepper. In a Dutch oven over medium-high heat, brown both sides of the brisket, about 8 minutes total. Set brisket aside. Next, heat the olive oil over medium-high heat in the Dutch oven and saute the onion, bell pepper, celery, garlic, paprika, coriander, oregano, cumin and cinnamon for about 5 minutes, until the veggies are cooked through.
Then stir in the brown sugar, tomatoes, beer and chipotle and bring to a simmer. Return the brisket to the Dutch oven. Cook for about 3 1/2 hours, turning the meat every hour, until the meat is fall-apart tender.
Remove the meat and puree the braising liquid in a blender or using an immersion blender. Note: be very careful as it is very hot, you will probably need to do two batches if using a standard blender. Shred the brisket then return it to the sauce in the Dutch oven. Serve with corn tortillas and lime.
Get Cooking: http://www.cooking.com/recipes-and-more/recipes/chipotle-beer-braised-brisket-recipe#ixzz3kzt2Ikef
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe