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Chipotle Spiced Brisket with Soft Polenta

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Negra Modelo braises this spicy brisket that makes a hearty breakfast (or dinner!) over creamy polenta.

Makes: 6 to 8

  • 3-4 pounds brisket, fat left on
  • 12 ounces Negra Modelo
  • 13 cup chopped chipotle in adobo sauce
  • 13 cup brown sugar
  • 2 tablespoons fresh-ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon allspice
  • 12 teaspoon cinnamon
  • ---
  • Polenta:
  • 4 cups water
  • 1 cup cornmeal
  • 14 cup butter
  • 12 teaspoon salt


Chipotle Spiced Brisket:

  • Preheat oven to 250 degrees.
  • Place the brisket fat-side-up in a baking dish with a tight-fitting lid.
  • Mix the chipotle and dry ingredients using a blender or with a wooden spoon. Add beer, and pour the mixture over the brisket.
  • Cover dish with lid and bake for 2 hours. Increase heat to 350 degrees, and bake for 3 additional hours. (Check for tenderness after 2 1/2 hours in the 350-degree oven; if needed, cook for the remaining 30 minutes.) When tender, remove meat from the pan and set aside.
  • Skim desired amount of fat off the cooking liquid; discard. Place the remaining cooking liquid in a saucepan and boil over medium-high heat, reducing the liquid by half.
  • Slice the brisket on a cutting board. Return the sliced meat to the baking pan and drizzle with sauce. Keep warm in a 225-degree oven until serving time.

Soft Polenta:

  • Bring water, butter, and salt to a boil in a large, heavy saucepan. Whisk in cornmeal in a slow, steady stream. Reduce heat to medium-low and stir constantly until polenta thickens, about 5 to 8 minutes.
  • Plate sliced brisket over creamy polenta and serve with coleslaw, if desired.


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