Braised Brisket with Beans and Ancho Chile

Braised Brisket with Beans and Ancho Chile
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  • 4 tablespoons sour cream
  • 2 tablespoons coarsely chopped cilantro
  • 1 tablespoon coarsely chopped fresh epazote (or 2 teaspoons dried)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander seed
  • 2 tablespoons ground cumin seed
  • 1 tablespoon dried oregano
  • + 10 more ingredients
    • 1 cup yellow Indian woman beans or similar small brown beans such as pinto or anasazi
    • 4 cups (1 quart) beef broth
    • 1 cup red wine
    • 1 cup seeded and coarsely chopped tomatoes
    • 2 tablespoons minced garlic
    • 4 dried ancho chiles, rehydrated, seeded, and chopped
    • 2 medium carrots, coarsely chopped
    • 2 medium yellow onions, coarsely chopped
    • 2 pounds beef brisket, cut into 4 pieces
    • 1 tablespoon olive oil

Heat the oven to 350°F and arrange the rack in the middle. Heat olive oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium-high heat. Pat brisket dry with paper towels and season with salt and freshly ground black pepper. When oil shimmers, add meat and brown t...

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