Imagine a mouthwatering beef brisket so tender it falls apart with the gentlest touch, infused with the bold, hoppy essence of chili beer and a symphony of spices. This isn't just another dinner recipe – it's a culinary adventure that transforms an ordinary meal into an extraordinary experience. Prepare to elevate your cooking game with a dish that combines Mexican-inspired flavors, slow-roasted perfection, and a delightful wild rice accompaniment that will have your dinner guests begging for seconds!
Prep Time: 20 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 pounds beef brisket
- 1 can chili beer
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt to taste
- 1 cup wild rice
- 2 tablespoons butter
- 1/4 cup slivered almonds
Instructions
- Remove beef brisket from refrigerator 30 minutes before cooking to allow it to reach room temperature. Pat the meat dry with paper towels to ensure proper seasoning adherence.
- In a small bowl, mix chili powder, cumin, and salt to create a dry rub. Generously coat the entire surface of the brisket with the spice mixture, massaging it into the meat.
- Preheat oven to 325°F (165°C). Select a large, heavy-bottomed Dutch oven or roasting pan with a tight-fitting lid.
- Place the seasoned brisket in the pan and pour the entire can of chili beer around the meat, ensuring it does not wash off the spice rub.
- Cover the pan tightly with a lid or aluminum foil. Slow roast the brisket in the preheated oven for approximately 3 hours, or until the meat is fork-tender and easily pulls apart.
- About 45 minutes before the brisket is done, prepare the wild rice. Rinse rice thoroughly and cook according to package instructions, typically using a 2:1 water to rice ratio.
- Once rice is cooked, stir in butter and toast slivered almonds in a small skillet until golden brown.
- Remove brisket from oven and let rest for 15 minutes. Slice against the grain into thin strips.
- Plate the wild rice amandine, top with sliced brisket, and spoon some of the cooking liquid over the meat for extra moisture and flavor.
- Garnish with additional toasted almonds and serve immediately while hot.
Tips
- Temperature is Key: Always bring your brisket to room temperature before cooking to ensure even heat distribution.
- Dry Rub Technique: Press and massage the spice mixture into the meat, creating a flavorful crust that seals in moisture.
- Low and Slow is the Motto: Resist the urge to increase the temperature. Slow roasting at 325°F guarantees a melt-in-your-mouth texture.
- Moisture Magic: The chili beer isn't just for flavor – it keeps the brisket incredibly juicy during the long cooking process.
- Resting Matters: Let the brisket rest after cooking to allow juices to redistribute, ensuring each slice is succulent.
- Almond Toasting Trick: Watch almonds carefully when toasting – they can burn quickly. Stir constantly for even, golden color.
- Slicing Technique: Always slice brisket against the grain to ensure maximum tenderness and easier eating.
Nutrition Facts
Calories: 614kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 110mg
