Mexican Sausage Stew
Heat oil in large Dutch oven. Working in batches, saute brisket and sausage until browned, 10 minutes. Transfer to plate.Advertisement
Add onion and garlic to drippings in pot; cook until tender, about 8 minutes. Stir in cinnamon and allspice; cook 1 minute. Return meat and sausage to pot. Reserve 1/4 cup of the beef broth. Stir remaining broth, beer and water into mixture in pot. Cover and simmer until meat is tender, about 1-1/2 hours. Stir in potatoes; cook until potatoes are tender, 15 minutes. Stir in corn. Heat through.
Whisk flour and reserved 1/4 cup broth in small bowl. Stir into pot. Cook, stirring, until thickened.
To serve, ladle stew into bowls. Top each serving with 2 tablespoons of the cheese. Garnish with cilantro. Accompany with tortilla chips, if desired. Makes 6 servings.