Season fork-tender meat with oregano, cinnamon and coriander. Then top with cabbage, radish, and queso fresco for an easy-yet-authentic flavor boost.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
2 hrs 55 mins
Servings:
12
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Season brisket all over with salt, pepper and 2 teaspoons ground chile pepper.

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  • Heat oil in a 4-quart Dutch oven or pot over medium heat. Add brisket and cook until until brown on both sides. Transfer brisket to a plate.

  • Add the onion, red and green sweet peppers, and garlic to the Dutch oven. Cook and stir for 3 minutes. Add the cumin, coriander and remaining 2 to 4 teaspoons chili powder, stirring to coat vegetables. Stir in the tomatoes, beer, cocoa powder, oregano, cinnamon stick and jalapeño. Bring to boiling.

  • Return the brisket to the Dutch oven, spooning some of the vegetables over the meat. Bake, covered, for 2-1/2 to 2-3/4 hours, turning brisket after 1 1/2 hours. Remove from oven when meat is fork tender. Transfer brisket to a cutting board, reserving vegetables in Dutch oven. Remove and discard cinnamon stick. Slice brisket against the grain, then coarsely chop. Stir meat back into vegetables. Serve with tortillas and assorted toppers.

Handling Hot Peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

360 calories; total fat 21g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 10g; cholesterol 72mg; sodium 284mg; potassium 492mg; carbohydrates 18g; fiber 2g; sugar 3g; protein 24g; trans fatty acidg; vitamin a 817IU; vitamin c 32mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 17mcg; vitamin b12 2mcg; calcium 51mg; iron 3mg.

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