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Chili-Braised Brisket

11/7/2018, noon
YIELDS: 6 / TOTAL TIME: 4: 30 MINS INGREDIENTS 5 tsp. chili powder 3/4 tsp. fennel seed Coarse salt Pepper ...

YIELDS: 6 / TOTAL TIME: 4: 30 MINS

INGREDIENTS

5 tsp. chili powder

3/4 tsp. fennel seed

Coarse salt

Pepper

3 1/2 lb. beef brisket

4 tsp. olive oil

1 large onion

4 clove garlic

2 tbsp. tomato paste

12 oz. pale lager

1 lb. potatoes

3 large carrots

1 tbsp. cider vinegar

1/4 c. chopped fresh cilantro leaves

DIRECTIONS

  1. Preheat oven to 350 degrees F. 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.

  2. Add onion to pot and sauté 5 minutes. Stir in garlic and tomato paste and sauté 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.