Southwest Brisket with Corn Cakes

Makes: 8 servings

Prep: 30 mins
Bake: 2 hrs 325°F

Ingredients

1 1 3/4 - 2 pound boneless beef brisket, flat cut
3/4 teaspoon salt
2 teaspoons olive oil, divided
1 large onion, chopped
1 tablespoon chili powder
1 12 ounce jar chili sauce
1 12 ounce can beer
1 teaspoon chopped chipotle chile in adobo*
1 8 ounce can cream-style corn
1 1/4 cups all-purpose flour
3/4 cup milk
1 large egg
3 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 8 ounce can whole-kernel corn, drained and patted dry
2 tablespoons chopped fresh cilantro
4 teaspoons olive oil
Avocado, red onion and red bell pepper, for garnish

Directions

1. Heat oven to 325 degree F. Sprinkle brisket with salt. Heat 1 teaspoon oil in heavy Dutch oven over medium-high heat. Brown beef, 1 to 2 minutes per side. Transfer to plate. Reduce heat to medium. Add remaining 1 teaspoon oil and onion; cook 4 to 5 minutes, until softened. Add chili powder; cook, stirring, 1 minute. Stir in chili sauce, beer and chipotle. Add brisket and bring mixture to a boil. Cover and bake 2 hours to 2 hours 15 minutes, until beef is fork-tender.

2. For the corn cakes, about 15 minutes before brisket is done, process cream-style corn, flour, milk, egg, sugar, baking powder and salt in a food processor, just until smooth. Transfer to medium bowl; stir in whole-kernel corn and cilantro. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat. Spoon batter into skillet by scant 1/4 cupfuls, 1 inch apart. Cook 1-1/2 minutes, until bubbles appear evenly over top; turn and cook 1 minute more. Transfer to plate. Cover and keep warm. Repeat process 3 more times with remaining batter, using 1 teaspoon oil per batch of Corn Cakes.

3. Transfer brisket to a cutting board. Cut across the grain into 1/4-inch-thick slices. Transfer to serving platter with Corn Cakes. Spoon some sauce over brisket. Serve with remaining sauce and garnish with avocado, onion and bell pepper, if desired. Makes 8 servings.

Note

* Can be found in ethnic section of most supermarkets, or in Spanish or Latino specialty markets.

Make Ahead Tip

Prepare brisket as directed above. Cover and chill up to 24 hours. To reheat, bake, covered, in a 325 degree F oven for 45 minutes to 1 hour or until heated through.