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Ingredients: 5 Pound(s) beef brisket 2 large onions,coarsely chopped 2 Cup(s) tomato sauce 4 large jalapeno chilies,finely chopped 4 Tablespoon(s) red wine vinegar 1/4 Cup(s) brown sugar, firmly packed 1/8 Cup(s) green bell peppers, chopped 1 Tablespoon(s) dry mustard 4 large garlic cloves,minced 1/2 Teaspoon(s) cayenne pepper 1/4 Teaspoon(s) cloves 1/4 Teaspoon(s) cinnamon 2 Cup(s) beer 1 Tablespoon(s) fresh cilantro, chopped Directions: Preheat oven to 425 degrees. Place brisket in large pan. Sprinkle onions around brisket. Combine all remaining ingredient except beer and cilantro in large saucepan. Simmer over medium heat until slightly thickened, stirring occasionally, about 10 minutes. Cool slightly. Stir in beer. Pour mixture over beef. Cover pan with foil and bake until meat is very tender, 2-1/2 hours. Remove brisket from pan; set aside and keep warm. Combine all pan juices in heavy medium saucepan. Skim fat from pan juices. Boil over medium heat until liquid is reduced to 2 cups. Spoon sauce over beef. Garnish with cilantro. Can be prepared 1 day ahead. Return beef and sauce to pan. Cover and refrigerate. Remove any hardened fat from surface. Cover pan with foil. Bake in 375 degree oven until meat is heated through, about 45 minutes. Garnish with cilantro. Substitution: Use 8 pounds beef short ribs, cut into 3-inch pieces.
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