Beer-Braised Brisket Burritos


This tender brisket is infused with flavors from both beer and bacon!

Beer-Braised Brisket Burritos
Prep Time:
30 mins
Bake Time:
3 hrs
Total Time:
30 mins


  • 4 slices bacon, cut into 1-inch pieces

  • 1 2 pound boneless beef brisket, trimmed of fat

  • Ground black pepper

  • 1 cup chopped celery (2 stalks)

  • ½ cup chopped onion (1 medium)

  • 1 fresh poblano chile pepper* or green sweet pepper, stemmed, seeded, and chopped

  • 4 cloves garlic, minced

  • Salt

  • 1 tablespoon all-purpose flour

  • 2 cup reduced-sodium beef broth

  • 1 12 ounce bottle dark Mexican beer, such as Negra Modelo

  • ½ cup snipped fresh cilantro

  • 1 teaspoon dried oregano, crushed

  • 8 10-inch flour tortillas, warmed

  • 1 recipe Rice 'n' Beans

  • Salsa

  • Mexican crema or sour cream

Rice 'n' Beans

  • ½ cup chopped onion

  • 1 tablespoon tomato paste

  • ½ teaspoon cumin seeds

  • 1 tablespoon vegetable oil

  • ¾ cup long grain white rice

  • 1 14.5 ounce can reduced-sodium chicken broth

  • 1 teaspoon kosher salt

  • 1 15 ounce can pinto beans, rinsed and drained

  • ¼ cup snipped fresh cilantro


  1. Preheat oven to 350°F. In an ovenproof 6-quart Dutch oven cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels, reserving drippings.

  2. Sprinkle brisket with black pepper. Brown brisket in bacon drippings in Dutch oven over medium-high heat for 10 minutes, turning once. Remove meat. Add celery, onion, chile pepper or sweet pepper, garlic, and a pinch of salt to the Dutch oven. Cook and stir about 10 minutes more or until celery and onion are tender. Add flour, stirring just until combined.

  3. Whisk in broth, beer, cilantro, and oregano. Return brisket and bacon to the Dutch oven. Bring to boiling. Cover Dutch oven. Place in oven and bake for 1-1/2 hours. Turn brisket. Bake, covered, about 1-1/2 hours more or until meat is tender.

  4. Transfer brisket to a cutting board. Slice the meat across the grain. Strain the cooking liquid; discard cooking liquid. Return solids to Dutch oven. Return brisket to Dutch oven. Cover to keep warm.

  5. Top each tortilla with about 1/3 cup of the Rice 'n' Beans and a few brisket slices. Top mixture on tortillas with salsa and sour cream. Fold opposite edges of each tortilla up and over filling. Starting from the edge closest to you, tightly roll up tortilla to enclose filling.

Rice 'n' Beans

  1. In a medium saucepan, cook onion, tomato paste and cumin seed in hot oil over medium heat for 2 minutes, stirring frequently. Stir in uncooked rice; cook for 1 minute. Stir in broth and salt. Bring to boiling; reduce heat, simmer, covered, about 20 minutes or until rice is tender.

  2. Remove pan from heat. Add drained beans to saucepan. Cover and let stand for 5 minutes. Gently stir in cilantro.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

618 Calories
21g Fat
65g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 618
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 85mg 28%
Sodium 1078mg 47%
Total Carbohydrate 65g 24%
Total Sugars 4g
Protein 38g
Vitamin C 40.7mg 204%
Calcium 242.3mg 19%
Iron 6.7mg 37%
Potassium 860mg 18%
Fatty acids, total trans 1g
Folate, total 96.8mcg
Vitamin B-12 2.1mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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