Brisket braised in chili sauce and beer
Alcoholic beverages
This braised brisket lends itself to many different occasions from a weeknight dinner to a casual get together with friends. Your job is to brown the meat, throw in some onions and garlic and then cover it with beer and chili sauce. Everything else happens without you in the oven. Cooked low and slow, the brisket becomes pull-apart tender while the liquids mix with the meat's melted fat to make a great sauce. Serve it topped with Crema Mexicana and pico de gallo with rice on the side. As an added bonus, you can make this up to two days ahead. <br />Note: Where the recipe calls for chili sauce, you should decide if you prefer something a little sweet and mild vs. eye-watering spicey. There is no heat index on a bottle of chili sauce. You should know your brands before buying. I leave it to you to chose. Most people will prefer the mild-tasting Heinz Chili Sauce. No one will judge you and, besides, the brisket is topped with pico de gallo which will add some heat. For those who like their food hotter, try Crystal Hot Sauce, Tabasco or the like. (I personally like Crystal. It is has a kick, but your eyes won't water.) <br />
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