Best Chile Beer Braised Brisket Recipes

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BEER-BRAISED BEEF



Beer-Braised Beef image

Provided by Nancy Fuller

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 14

One 3-pound brisket, first cut
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 cloves garlic, smashed
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 tablespoons tomato paste
1/4 cup apple cider vinegar
3 cups chicken stock
Two 12-ounce bottles brown ale

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.

BEER AND CHILI BRISKET



Beer and Chili Brisket image

Make and share this Beer and Chili Brisket recipe from Food.com.

Provided by Audrey M

Categories     Meat

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

4 lbs beef brisket, fat removed
2 medium onions, sliced
2 tablespoons extra virgin olive oil
6 ounces chili sauce
6 ounces beer
1 bay leaf
1/4 teaspoon rosemary
1/4 teaspoon oregano
salt and pepper, to taste
paprika
1 garlic clove, minced

Steps:

  • Remove fat from under brisket with a sharp knife. I use an electric knife which works great.
  • Season brisket with fresh garlic, salt, and pepper.
  • Flour lightly; sprinkle paprika and brown until golden on both sides with the oil.
  • Place meat in heavy pot with lid. Add onions.
  • Mix chili sauce with the beer and pour over meat; cover tightly.
  • Bake at 350 degrees about 3 hours or until tender.
  • Strain gravy;let meat cool slightly before cutting. Slice beef with very sharp knife going across grain into thin slices.
  • Delicious serve with buttered noodles or orzo.

Nutrition Facts : Calories 1041.8, Fat 84.9, SaturatedFat 33, Cholesterol 220.8, Sodium 575.4, Carbohydrate 10.6, Fiber 2.2, Sugar 4.6, Protein 52.4

CHILE-BRAISED BEEF BRISKET



Chile-Braised Beef Brisket image

Provided by Vitaly Paley

Yield Serves 4 to 6

Number Of Ingredients 11

1 star anise
1 teaspoon fennel seed
12 pasilla chiles, seeded
4 pounds beef brisket, trimmed of excess fat and silver skin
Kosher salt and freshly ground black pepper
3 cups boiling water
1/4 cup sherry vinegar
3 tablespoons extra-virgin olive oil
1 medium onion, cut into fine dice
3 ripe tomatoes, grated on the largest holes of a box grater, or 1 (14-ounce) can canned crushed tomatoes with juice
2 cups chicken stock

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.

CHILI BEER BRISKET OF BEEF



Chili Beer Brisket of Beef image

Make and share this Chili Beer Brisket of Beef recipe from Food.com.

Provided by Chef mariajane

Categories     Roast Beef

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2 lbs beef brisket
1/2 cup onion, chopped
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
1 (12 ounce) jar chili sauce
1 (12 ounce) can beer
2 tomatoes, slices
6 parsley sprigs

Steps:

  • Place beef brisket, fat side down in Crock pot. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Set Crock Pot on low for 6 hours. Pour beer over brisket.
  • Increase temperature to high and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley.

Nutrition Facts : Calories 688.8, Fat 50.4, SaturatedFat 20.3, Cholesterol 138, Sodium 1272.8, Carbohydrate 16.7, Fiber 4.2, Sugar 7.7, Protein 34.3

BEER-BRAISED BRISKET WITH ONIONS



Beer-Braised Brisket With Onions image

Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.

Provided by Oolala

Categories     Roast Beef

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (3 1/2-4 lb) beef brisket, trimmed of fat
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 lbs onions, halved lengthwise, thinly sliced lengthwise (6 cups)
1 turkish bay leaf (or 1/2 California bay leaf)
1 (12 ounce) bottle beer, not dark
1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar

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.

Nutrition Facts : Calories 717.2, Fat 56.2, SaturatedFat 21.7, Cholesterol 144.9, Sodium 426.8, Carbohydrate 13.2, Fiber 1.6, Sugar 4.9, Protein 35

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