Beer Braised Brisket (With Tomatoes)
 

Beer Braised Brisket (With Tomatoes)

2 Tbsp southwestern spice paste (recipe below)
1 Tbsp oil
1 tsp salt
3 1/2 pounds beef brisket
1 bottle beer
1 can beef broth
1 can chopped tomatoes with Italian herbs, drained
3 Tbsp Tabasco
2 Tbsp cornstarch

Heat oven to 350 F. In bowl, combine first 3 ingredients until paste forms,
rub on all sides of brisket. Place in roasting pan. In bowl, combine next
4 ingredients, pour mixture into pan making sure not to pour on rub.
Cover, bake 2 hours or until tender. Remove meat, set aside. In bowl,
combine cornstarch and 1/4 cup water, pour mixture into roasting pan.
Bring mixture to a boil, cook 1 min. Serve gravy over brisket. Makes 6
servings.

Southwestern Spice Paste

1/2 cup chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 cup onion, chopped fine
3 tablespoons mild paprika
2 tablespoons dried cumin
1 tablespoon freshly ground black pepper
1 tablespoon mild chili powder
1/8 teaspoon cayenne, or to taste

Mash all ingredients together, or process in a small food processor.
Store, covered, the refrigerator.

Yield: About 1/2 cup

In recipes that call for a dry spice blend, use about 3 times as much of
the paste (if the recipe calls for 1 tablespoon of dry Southwestern spice
blend, use 3 tablespoons of the Southwestern Spice Paste.)

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