Chile & Beer Braised Brisket Recipe
From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spi
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Cooking tools:
- Mixing bowl
- Kitchen timer
- Oven
- Blender
- Food processor
- Dutch oven
- Stove
- Cutting board
- Fork
- Measuring spoon
- Measuring cup
- Colander
- Chef's knife
- Can opener
- Spoon
- Kitchen shears
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
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