Chimayo Red Chile Braised Brisket

5 tsp. Chimayo Chile Powder
Coarse salt and pepper
1 tsp. cumin
1 tsp. Los Chileros Mexican Oregano
3 ½ pounds beef brisket
4 teaspoons olive oil
1 large onion, quartered
2 ribs of celery, cut in 2 inch pieces
4 cloves garlic, minced
2 tablespoons tomato paste
12 oz bottle of beer
1 lb. small potatoes
3 large carrots, cut into 2-inch pieces
¼ cup chopped fresh cilantro 

Preheat oven to 350 degrees.
Combine chile powder 1 teaspoon salt, and 3/4 teaspoon pepper, cumin and oregano and rub all over brisket.
In a large heavy ovenproof pot, heat oil over medium-high. Sear brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
Add onion and celery to pot and sauté 5 minutes. Stir in garlic and tomato paste and sauté 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice.
Stir cilantro into vegetables and serve with the sliced brisket.

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