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Beer-braised beef brisket recipe

Beer-braised beef brisket recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Beef brisket

Brisket is an inexpensive cut of beef taken from just below the shoulder, and benefits from slow cooking and braising. This recipe results in fork-tender beef that melts in the mouth! Enjoy as an alternative to your Sunday roast.

151 people made this

IngredientsServes: 6

  • 1.8kg beef brisket joint, trimmed of fat
  • salt to taste
  • 1 large onion, sliced
  • 330ml beer
  • 1 tablespoon dark brown soft sugar
  • 1 beef stock cube, crumbled
  • 2 tablespoons coarsely ground black pepper
  • 2 teaspoons minced garlic
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 tablespoons cornflour
  • 2 tablespoons water

MethodPrep:10min ›Cook:4hr ›Ready in:4hr10min

  1. Preheat the oven to 180 C / Gas 4.
  2. Season the beef brisket with salt, and place in a baking dish. Cover the entire joint with onion slices. In a medium bowl, mix together the beer, dark brown soft sugar, beef stock cube, pepper, garlic bay leaf and thyme. Pour over the brisket. Cover with aluminium foil.
  3. Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornflour and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

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Reviews & ratingsAverage global rating:(106)

Reviews in English (89)

Used this recipe for dinner today and it was delicious. The gravy/sauce was packed full of flavour. A definite hit in our house! Will definitely be making again.-16 Nov 2014

I usually use my own recipe when cooking beef brisket, but I wanted to try something different, so I tried this recipe instead. Very simple to make and the meat was tender, but there is too much black pepper in the gravy to suit my taste at 2 tablespoons. I only used a half tablespoon and it was still too peppery; I would recommend using salt and pepper to suit your own individual preferences, rather than the amount stated here.-03 Jan 2015


Beer Braised Brisket

This oh-so-soft beer braised brisket requires little effort. Sit back and relax while your dinner makes itself in the crockpot!

Tip: Add 1 to 2 cups beef broth to crockpot for added depth of flavor.

Ingredients

  • 1 tablespoon ground paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon instant ground coffee
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 (4-pound) brisket
  • 2 tablespoons extra virgin olive oil
  • 1 (24-ounce) stout or ale

Preparation

1. In a small bowl, combine paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder stir to mix. Rub mix all over to coat brisket.

2. Heat evoo in a large skillet over medium-high heat. Add brisket and sear 6 to 8 minutes on each side, or until nicely browned.

3. Transfer to a slow cooker and add beer. Cook on high setting for 4 hours or low setting for 8 hours. Transfer to a cutting board and let rest for at least 15 minutes before slicing against the grain.

4. Transfer braising liquid to a medium saucepan over medium-high heat and cook for 12 to 16 minutes, or until liquid is thickened and reduced to ½ cup. Pour over brisket to serve.


Braised Beef Brisket

This brisket is delicious served with mashed potatoes, with the jus spooned over the top of both.

Brisket is a meat that must be cooked slowly over many, many hours. So allow for plenty of cooking time. And be patient. The fall-apart goodness of this delicious meat is worth every hour.

  1. Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
  2. When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
  3. You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
  4. Brisket is great with mashed potatoes, with the juice spooned over the top. It&rsquos also great on a sandwich with melted cheese.

Beef Brisket is a cut of meat from the chest of a bovine animal. There are different ways to cook brisket "The Southern Way" usually involves smoking the meat very slowly over several hours and serving with barbeque sauce. This is yummy, of course, in a barbeque kind of way, but I much prefer the brisket my mom always made: instead of cooking in an enclosed smoker, it cooks slowly in a pan in the oven, braising in a delicious liquid consisting of beef consomme, soy sauce, and other savory ingredients.

Brisket is a meat that must be cooked slowly over many, many hours. The scientific explanation is that it takes a certain number of hours of low heat to gradually begin to dissolve the very tough connective tissues found throughout the meat if it&rsquos not cooked long enough, the brisket will be unpleasantly tough and difficult to chew. On the other hand, if you go overboard and cook it too long, the resulting meat will be dry. In my experience, however, it&rsquos much easier to salvage brisket that&rsquos a little overcooked&mdashthe "jus" can rescue it nicely&mdashthan it is to eat brisket that hasn&rsquot been cooked long enough. So allow for plenty of cooking time. And be patient. The fall-apart goodness of this delicious meat is worth every hour.

This brisket is delicious served with mashed potatoes, with the jus spooned over the top of both. It&rsquos also fabulous on toasted sandwich rolls with cheese melted over the top. And it&rsquos great for a crowd. Let&rsquos dissolve those connective tissues, shall we?

The Cast of Characters: Beef Brisket, Beef Consomme, Soy Sauce, Garlic, Lemon Juice, and Liquid Smoke.

For Brisket, I sometimes like to use these heavy, disposable aluminum numbers. Makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party.

Start by adding 2 cans beef consomme to the pan.

Now measure 2 cups Soy Sauce.

Now cut up two large lemons&hellip

And squeeze them to make about 1/2 cup lemon juice. (If you have the bottled stuff in your fridge, that&rsquod be just fine.)

&hellipthen add juice to the pan.

Now peel about five cloves of garlic. First, remove the cloves from the outer paper peel&hellip

Next, slam a glass or can on each clove&hellip

Then the outer shell will easily pop off.

Then chop the garlic cloves finely. I like to press my left palm against the narrow end of the knife and move the handle up and down quickly.

Add the garlic to the pan.

This is Liquid Smoke. It gives a slight hickory flavor to the meat, but please don&rsquot accidentally knock it onto the floor of your pantry and break the bottle, or your pantry will have an intense, lingering hickory smell for the next thirty years. Hypothetically speaking.

Add 2 tablespoons into the pan.

And add the brisket to the pan, fat side up. This nice layer of cellulite will add so much delicious moisture and flavor to the meat underneath don&rsquot worry, we&rsquoll remove it after cooking.

Because I don&rsquot want the fat to feel left out, I usually scoop up some of the marinade and pour it over the top.

Now cover the pan tightly with foil.

Now stick it in the fridge, and forget about it for at least 24 hours and up to 48 hours.

When you&rsquore ready to start cooking it, just pop it into a 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound.

At that point (about seven hours for mine), open the oven door and peel back the foil.

Now, stick two forks into the meat and make sure it&rsquos fork-tender/falling apart, which means you can pull it apart to some degree. It may still be tough in the middle. If it is, just cover it and stick it back in for another hour. That&rsquos what I did. My total cooking time turned out to be exactly eight hours.

When you&rsquove determined it&rsquos nice and cooked, remove it from the pan and place on a cutting board.

I&rsquom kinda tired of looking at that fat, aren&rsquot you? It reminds me of everything that&rsquos wrong with my bottom. So let&rsquos get rid of it.

With a long, serrated knife, begin cutting away the slab of fat. It should be very easy to remove.

If you get a little meat with it, don&rsquot panic. There&rsquos plenty where that came from.

Discard all the fat or give it to your favorite canine animal. They&rsquoll fetch your slippers into eternity.

Ah, much better. The fat&rsquos all gone and she&rsquos ready for bikini season!

Now slice the meat against the grain, or perpendicular to the natural grain of the meat.

Now you can serve it up if you&rsquore ready to chow down. Just place a few slices on a plate&hellip

&hellipand spoon some of the jus over the meat. It&rsquos really tasty and it&rsquoll keep it really moist. If you serve mashed potatoes with it, go ahead and spoon some jus over them, too. Like, totally delish, dude.

If you like the whole barbeque sauce scene, you can certainly douse the cooked brisket with it instead of the jus.

Now. You&rsquove still got all those pounds of meat back there on the cutting board. Here&rsquos what I do:

Slice all the meat against the grain. It&rsquoll be falling apart, but you should still be able to cut it into semi-intact slices. Now, with a spoon, remove as much fat as you can from the pan of cooking liquid. By now much of it has collected on the top.

After the meat&rsquos all sliced, take a spatula&hellip(I like this big monster. Really does the trick.)

And transfer all the sliced meat&hellip

Back into the cooking liquid.

Don&rsquot forget all these yummy little bits you left behind.

Now you can cover it tightly again and refrigerate it. Or you can freeze it, as is, until you need it. I&rsquom freezing mine and will serve it on Fourth of July when everyone we know descends upon our ranch to watch Marlboro Man and Tim ignite the countryside. Usually, when it&rsquos cold more fat collects on the surface. It&rsquos easy to remove while cold, but don&rsquot feel like you have to get it all. Then I just pop it in a warm oven and let it heat back up.

Brisket. If you think you don&rsquot like it, you&rsquove never had it like this. If you&rsquove never had brisket, you don&rsquot know what you&rsquore missing.


Beer Braised Beef Brisket Recipe

Ingredients

  • 1½ tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 2 tablespoons all-purpose flour
  • 1½ cups (370 ml) light beer
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried thyme leaves
  • 5 oz (150 g) pared all-purpose potato,thinly sliced
  • 1/2 pound (240 g) cubed cooked beef
  • 1/2 teaspoon browning sauce
  • freshly ground black pepper

Method

Step 1

In 3-quart saucepan heat oil. Add onions and carrots and cook over high heat, stirring frequently, until onion is translucent, for 2-3 min.

Step 2

Sprinkle all-purpose flour over onion and stir quickly to combine cook, stirring constantly, for 1-2 min. Add beer, half cup water, mustard, vinegar, and thyme stir to combine and bring mixture to a boil.

Step 3

Reduce heat to low, add potato and let simmer until potato is tender about 15-20 min Add beef, browning sauce, and pepper and stir to combine. Cook until beef is heated through,2-3 min.


Slow Cooker Beer-Braised Brisket

  • dairy-free
  • low-carb
  • fish-free
  • peanut-free
  • shellfish-free
  • pork-free
  • sugar-conscious
  • tree-nut-free
  • soy-free
  • egg-free
  • Calories 657
  • Fat 50.5 g (77.8%)
  • Saturated 20.4 g (101.8%)
  • Carbs 4.9 g (1.6%)
  • Fiber 1.5 g (5.9%)
  • Sugars 1.6 g
  • Protein 41.1 g (82.2%)
  • Sodium 702.5 mg (29.3%)

Ingredients

medium yellow onion, thinly sliced

diced tomatoes and their juices

plus 1 teaspoon dried oregano

freshly ground black pepper

warm flour tortillas, cooked beans, and avocado slices, for serving

Instructions

Place the onion in a 6-quart or larger slow cooker. Add the brisket fat-side up (cut into large pieces as needed to fit in the slow cooker evenly). Add the tomatoes and beer. Sprinkle with the oregano, garlic, salt, and black pepper. Cover and cook on the LOW setting until the brisket is fork-tender, about 8 hours.

Carefully transfer the brisket to a cutting board. Slice or shred the brisket and return it to the slow cooker. Reduce the setting to warm. Serve warm with the tortillas, beans, and avocado.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.

Reprinted with permission from The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals by Vianney Rodriguez. Copyright © 2018 by Countryman Press. Photographs copyright © 2018 by Jason David Page.


Reviews

Made this for Christmas Dinner (lockdown demands comfort foods!) and it was a complete success and will certainly become a go-to brisket recipe in this house. Did prep a day ahead and didn't use quite as much liquid as per recipe but was left with a rich reduction that went very well with garlic mashed and Yorkshire pudding. I used a local brewery winter chai porter and it was perfect. I also was quite liberal with the malt vinegar which I felt was the most amazing finishing touch.

Love the bones of this recipe, but yeah - went rogue. I used apricots instead of prunes and brandy instead of porter. Allspice instead of sage and tarragon in lieu of thyme. Nothing wrong with the original. I wanted a little sweet and a touch less bitter. Not a huge porter or stout fan.

Excellent! Followed the recipe exactly and had, for the first time ever, tender delicious brisket. I had a 5.5 lb brisket and there are just the two of us, so I plan to freeze most of it (unsliced) with the braising liquid for a group dinner next month. I'll cook additional carrots and mushrooms in the liquid before reheating the sliced meat.

I'm going to make this for every Christmas dinner until I die. It was well worth the extra time and effort to cook the brisket ahead of time. I followed the original recipe, but then I put all of the meat and vegetables in a lasagna pan and added some extra porter and stock, covered it with puff pastry, and put it back in the oven to let the puff pastry cook. It made a fantastic meat pie!

Super delicious. And though a ton of steps, it has straightforward ingredients. By consensus acclamation, it's now our Christmas dinner.

This is a fussy and time consuming recipe, but it is worth all the effort! I am glad I followed the recipe exactly instead of going rogue, like I normally do. I would not change a thing. I made this for my mother's birthday and every one of the 10 guests raved about this brisket. It was even better reheated for lunch two days later!

This is a fabulous recipe! It took three days to make, but everyone had seconds and thirds and wanted leftovers. The only thing I did differently is after I cut up the cold brisket, I put it in my slow cooker. I have one oven and needed it for popovers. This recipe is a definite keeper. Great flavor!

This is my favorite brisket recipe, hands down. I make as written, but vary the stout. I've especially liked Hangar 24 Chocolate Porter, and the time I used Goose IslandBourbon County stout, aged in bourbon barrels, with "intense aromas of charred oak, vanilla, caramel and smoke." Boom!

This is really good but definitely time consuming. I made it 2 days ahead with a 2.75# brisket. It made plenty for the 4 of us. It probably didn't need to cook quite as long because there were some areas that were a little dry. It could really use more mushrooms (I used half cremini and half white). For half recipe I used 1 can of broth right away and added a second can with the veggies. I had to thicken the sauce to make a gravy for mashed potatoes. Good Holiday weekend dinner.

Fantastic! Followed the directions and it came out perfectly. Everyone in the party wanted the recipe. No left overs!

This took the better part of a day to make, but it was so worth it. My family loved it. Everyone came back for more. I did use a stout instead of porter, as that was what I was able to purchase one bottle of and didn't want to buy a six pack. I'll definitely be making it again.

As many other reviewers noted, this is rich and delicious though takes quite a bit of time. I made it as part of a German dinner party menu and all the guests had seconds. The meat is moist and tender and the vegetables have absorbed all the delicious flavors. I used more prunes than called for and it was spectacular. Will definitely make this again for a group.

4 Forks definitely. Rich, complex, delicious and a great do-ahead recipe for a large group. I reviewed it below but forgot to rate it originally.

All I can say is¿DELICIOUS!!

A winner - everyone raved! Followed the recipe exactly, but added (approx. 4 cups) more low salt chicken broth while it was cooking to keep it moist (perhaps due more to the size of my pan/brisket than to the oven temp/time). Cutting the brisket very thin was much easier when it was cold. The finished dish is very rich, so it's a crowd pleaser that goes far with just a few thin slices, with pan vegetables, sauce, and potatoes on the side. Like another reviewer below, most of the sauce (except 2 cups) was absorbed during cooking, so the only change Iɽ make next time is to make some extra sauce, cook it down, then reheat and pour or pass that at serving.

I made this recipe 3 years ago and my friends are still talking about it as the best brisket ever. Making it again this year!

Made this over the weekend for dinner party. Served with garlic mashed potatoes. Yum. I'm still getting compliments from my guests.

This is one of the most wonderful recipes I have ever made. I make it for company and the two - three days is takes to develop the flavor is worth every minute. All my guests give it the best meal they have ever had. Fabulous - just fabulous. I used Guinness beer and less stock for a thicker sauce.

I made this with a 3lb brisket. My initial plan was to halve the whole recipe, but a few cocktails while cooking got the better of me and I forgot to do so, and used the full amount of all the other ingredients (though slightly less broth and only 3 onions). The braising liquid still came to right where it needed to be on the brisket, and the end result was SO wonderful. A definite 4-forker from both my husband and me. I used goose fat in place of the bacon fat/olive oil as I had some in the freezer, and used Ninkasi Oatmeal Stout for the dark beer.

On this site now printing the recipe (two times) for dinner party guests I just served this to. Takes a fair bit of time, but not very much work - just plan ahead. Really tasty and tender. Will definitely make again.

What a tasty brisket recipe! I needed another beef dish to serve at an annual charity event we do every year at home, and saw this (and the great reviews), so I decided to "guinea pig" the guests with it. Nothing but rave reviews, and people were coming into the kitchen wanting the recipe! I used olive oil to sear the brisket, (I didn't have any bacon grease), and I added some parsnips to the carrots and mushrooms and onions, otherwise I followed the recipe (for once). Sooooo delicious! It was rich in flavor, and the brisket was so tender, but the dish was not too heavy. (The mustard and malt vinegar really do finish the sauce). Yes it was time consuming but so worth it. I made it on Tuesday, sliced the meat and finished the sauce on Thursday, then re-heated and served it on Friday. Definitely worth making in advance to get the depth of flavor. I can't wait to make this dish again and serve it to my "guinea pig" friends!

Wow. This was amazingly delicious. I thought at first that the temp was going to be too high, that the meat would be overcooked and dry, but I followed the directions exactly: I made it the day before our Hannukah Dinner, then the day-of, just sliced it, poured the finished sauce over it, covered and re-heated. It was falling apart tender & the sauce is delicious! Well worth the effort. Aunt Marsha even asked for the recipe! I didn't change a thing, and wouldn't.

Made this dish for a dinner party of 20. 8 pound brisket and used 1 1/2 the ingredients. It was excellent! Very high reviews from the crowd. Quarter baby bella mushrooms- they were fantastic and hold up well. I served cream cheese and chive mashed potatoes on the side and it was a marvelous fall feast.

Takes some serious time but it's well worth it!

I have made this several times and always for entertaining and EVERYONE loves it. It is incredibly flavorful, my husband says "off the hook" delicious. I like to make it on a rainy day, definitely let it sit overnight, and then the day you serve it it's so easy. I too use olive oil and not bacon fat. I probably don't use as much liquid as it calls for so I do get a rich gravy. I use a course german mustard and the malt vinegar which definitely makes it POP. So good, and will aways be in my recipe box!


  • 3 lb beef brisket
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon sugar, divided
  • 1 teaspoon freshly cracked black pepper, divided
  • 1 medium yellow onion, sliced
  • 5 whole garlic cloves, peeled
  • 14.9 ounces stout beer
  • 12 ounces chili sauce
  • 3/4 cup packed brown sugar
  1. Preheat the oven to 325°F and heat a cast-iron skillet over mid-high heat. Season the beef with a 1/2 teaspoon of kosher salt, a 1/2 teaspoon of garlic powder, a 1/2 teaspoon of sugar, and a 1/2 teaspoon of freshly cracked black pepper on both sides of the brisket. NOTE: The sugar helps to achieve a nice crust on the steak and enhances the flavor of the beef.
  2. Place the brisket in the hot, dry skillet and allow to sear for 5 minutes without moving. Use tongs to turn it over and sear the other side for 5 minutes or until a nice crust forms. The goal is to get a nice caramelized crust on both sides of the brisket. NOTE: I use a cast-iron skillet for best results, but a stainless steel skillet is fine. Avoid using a non-stick skillet as you won't get as good of a sear on the beef.
  3. When the brisket is nicely seared on both sides, transfer it to a foil lined 9x13" roasting dish and cover with sliced onions and garlic cloves.
  4. In a large measuring cup or mixing bowl, combine 1 (14.9 ounce) can of stout beer, 1 (12 ounce) bottle of chili sauce, and 3/4 cup packed brown sugar. Pour this mixture over the brisket and onions. Cover tightly with aluminum foil and place in the preheated oven for 3 hours.
  5. After 3 hours, remove the foil and cook another 30 minutes. Then remove the brisket from the oven and transfer to a cutting board. Allow the brisket to rest for 20 minutes before slicing. Typically I would slice beef against the grain to shorten the fibers and make it more tender and easier to chew, however, this brisket is so tender, I sliced it with the grain to have actual slices instead of pulled beef. Depending on how you prefer to eat the brisket, go ahead and slice it to your preference. Pulled beef will make amazing BBQ beef sandwiches!!
  6. Pour the pan drippings through a fine mesh strainer into a serving dish and reserve to serve with the brisket. Toss the solids that remain after straining.
  7. TIP: If you prefer a thicker sauce, put the strained pan drippings into a saucepan and bring to a boil over mid-high heat. Make a slurry with 2 tablespoons cornstarch and 3 tablespoons hot pan drippings. Mix to combine and pour into the saucepan. Simmer about 10 minutes until thickened. You'll have plenty of bbq sauce leftover, so be sure to save it for basting hamburgers or anything else you are cooking up!

Cook time: 3 hrs. 30 mins.
Total time: 3 hrs. 40 mins.

Tags: Beer Braised Beef Brisket , Slow Cook , Braise , Stout Beer , Lean Beef , Sear , Barbecue , Meat , Life Tastes Good , The Beef Checkoff


Pat the brisket dry. With the tip of a sharp knife, make slits in both sides of the meat and stuff with thin slices of garlic. (The more you like garlic, the more slits you'll make.) Season each side very generously with 2/3 of the salt and pepper.

To a large heavy bottomed pot over medium-high flame, add the oil. When the oil is hot, brown the brisket on both sides, lowering the heat as necessary so as not to burn the meat. (You're looking for a nice brown color, not burnt.)

Once the meat is browned, add the beer, onions, tomato product, and cayenne (if using). There should be enough liquid to cover about 2/3 of the brisket. If you need more liquid, you can also use broth to supplement the beer. Add the remaining salt and pepper. Stir and bring the mixture to a boil, then lower the flame so that liquid remains simmering (not vigorously, but still moving gently). Cover the pot.**

Cook until meat is very tender but not totally falling apart, at least 2 hours. (Just make sure to check along the way to ensure that you still have sufficient liquid in the pot to partially cover the meat. Add more if necessary.)

Remove the brisket to a carving board, and cover it with aluminum foil. Now look at the remaining onion-y broth or gravy, and decide if you would like it to be thicker. If there is a lot of liquid, you can reduce it considerably by putting it back on the stove top, at a higher temperature, and cooking it until it reaches the consistency you desire. This can take a good 20-30 minutes if you have a lot of liquid in the pot. Taste, and add more salt or pepper if necessary. Then, slice the brisket against the grain and top with the onion gravy.


Ingredients

    • 1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat
    • 3/4 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons olive oil
    • 2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)
    • 1 Turkish or 1/2 California bay leaf
    • 1 (12-ounce) bottle beer (not dark)
    • 1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled
    • 1 tablespoon balsamic vinegar

  • 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

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.

Preheat oven to 350 degrees 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.

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.

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.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Shopping Tip: &ldquoFlat, first-cut brisket&rdquo is a far better choice for healthy eating than the fattier point cut. If the briskets at your store aren't labeled as such, ask the butcher to help you select the right cut. You'll need 2 pounds of brisket after it's been trimmed of fat.