Chile & Beer Braised Brisket - cooking recipe

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

Preparation

Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
Preheat oven to 350\u00b0F.
Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
Pour the chile sauce over the meat and bring to a simmer.
Cover, transfer to the oven and bake for 2 hours.
Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.