Smokin' Hot Date Marinated Brisket w/ Red Chili Posole

The Weather in Denver, CO has been so warm and beautiful, it's hard to believe snow is in our forecast on Sunday. If your a native of Colorado you know to blink, the weather will change quickly from a blizzard to 70 degrees within 24-hours. Fall/Winter is definitely my favorite time of year- leaves are turning, chilly nights to sit out on the patio with a glass of wine, and ski season is right around corner. What I love the most is, the snow falling, a warm fire, family watching movies, playing games, and your home filled with delicious smells of Chili on the stove. Yummy!

If you are looking for a new recipe this winter season, better yet this Sunday, try Cooper's Small Batch Smokin' Hot Date Marinated Brisket w/ Red Chili Posole. Here is the Recipe:

Ingredients:

Smokin' Hot Date 1 Bottle ( Order on line)

3 Cans Beer

2 1/2 Onions

10 Cloves Garlic

20 Dried Gaujillo Peppers

1 Tbsp Cumin Seed

1 Tbsp Coriander

1 pd Pork Chorizo

4 Cups Cooked Posole

3 Tbsp Masa

4 Cups H2O

1/4 Cup Cheese

Preparation / Directions

Brisket

Heavily season brisket with salt and pepper. Sear, add 2 cans of beer and 1 bottle of Smokin' Hot Date over brisket and rub. Cover brisket, and braise in oven at 300 degrees for 8 hrs and refrigerate.

Chili

Dice onion and caramelize. De - glaze onion pan with 1 can of beer. Reduce beer and add the cloves of chopped garlic, cumin, coriander, chorizo, Posole and masa. Continue to cook until chorizo is cooked.

Chili Base

Reconstitute 20 gaujillo peppers, puree, and strain to remove seeds. Combine chili and chili base together, finish by adding 4 cups of water.

Cut cold brisket into cubes, sear brisket in a non stick skillet (no oil necessary) cook until warm and golden brown. Put brisket in bowl and cover with Chili and cheese. For an extra Kick- add Leche Diablesa hot sauce as a finishing flavor.

** Bonus Recipe: Brisket lettuce Wraps.

Cold Brisket, sear in a non stick skillet and cook until warm and golden brown. Put brisket into butter lettuce, add oriental rice crackers, Leche Diablesa hot sauce and a bit of Chili to finish it off. (or leave chili off-it's good either way!)