AT A GLANCE
|01||Preheat oven to 160C. Process ancho chillies and 80ml soaking liquid in a small food processor with coriander stalks, garlic, chipotle, cumin, coriander and oregano until smooth.|
|02||Heat 50ml oil in a large casserole over medium heat and sauté onion, stirring occasionally, until golden and tender (12-15 minutes). Transfer to a bowl and set aside.|
|03||Add remaining oil to casserole, then add brisket in batches and brown on all sides (2-3 minutes each side). Add chilli mixture, sautéed onions, tomatoes, beer, vinegar and sugar, cover then braise in oven until meat is just tender (2-2½ hours). Remove lid and continue cooking until liquid is reduced to sauce consistency and meat is very tender (2-2½ hours). Cool slightly, then break meat into pieces with a fork, season to taste and transfer mixture to a 2.8-litre pie dish or skillet. Increase oven to 180C.|
|04||Meanwhile, for tamale crust, combine polenta, flour, bicarbonate of soda and sugar in a bowl. Whisk buttermilk, eggs and butter in a separate bowl, then add to polenta mixture, whisking until smooth. Stir in three-quarters of the cheese, season to taste, spread mixture over brisket, scatter with remaining cheese and bake until golden (35-40 minutes).|
|05||For tomatillo salsa, combine ingredients in a bowl, season to taste and serve with the beef brisket pie.|
Note Dried ancho chillies are available from Herbie's Spices and Monterey Mexican Food. Chipotle chillies in adobo are available from select delicatessens.