Southwest Brisket with Corn Cakes

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Makes: 8  servings Prep 30 mins Bake 325°F2 hrs


  • 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


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.


  • 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.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)575,
  • Fat, total(g)33,
  • chol.(mg)108,
  • sat. fat(g)13,
  • carb.(g)45,
  • fiber(g)2,
  • pro.(g)24,
  • sodium(mg)1323,
  • Percent Daily Values are based on a 2,000 calorie diet
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