Ingredients
- 2 garlic (cloves chopped)
- 1 bottle mexican beer
- 1 chunks
- 1 box
- 450 gr beef brisket chunks (cut into)
- 280 gr sweet potato (peeled)
- 240 ml water
- 130 gr sausage chunks (hot cut into)
- 120 gr onion (sliced)
- 90 gr monterey jack cheese (shredded)
- 18 gr cilantro (chopped)
- 16 gr all purpose flour
- 16 ml canola oil
- 3 gr cinnamon (ground)
- 1 gr allspice (ground)
Heat oil in large dutch oven. Working in batches, saute brisket and sausage until browned, approx. 10 minutes. Transfer to plate.
Add onions and garlic to drippings in pot, cook until tender, about 8 minutes, being careful NOT to burn the garlic. Stir in cinnamon and allspice, cook 1 minute. Return meat and sausage to pot. Reserve quarter cup beef broth. Stir in remaining broth, beer and water. Cover and simmer until meat is tender, about 1.5 hours. Sitr in potatoes, cook until potatoes are tender, 15 minutes, stir in corn, heat through.
Whisk flour and reserved quarter cup brothe in small bowl. Stir into pot. Cook stirring until thickened.
To serve.... ladle stew into bowls. Top each serving with 2 tablespoons cheese. Garnish with cilantro, accompany with tortilla chips.
