Prime Pairing - Braised Brisket Tostada


Braised Brisket Tostada

The Corner Office Restaurant + Martini Bar created a braised brisket tostada with a twist. Using Strange Craft Beer’s Dr. Strangelove Barleywine, sweet and tart flavors from the beer will come through in this dish, as well as a bit of smokiness and spice from the peppers.


  • 4 lbs of beef brisket 
  • 1 onion, sliced
  • 5 dried guajillo peppers
  • 3 ½ oz can of chipotle peppers
  • 48 oz (4 lbs) of crushed tomatoes
  • Strange Craft Beer’s Dr. Strangelove Barleywine (8 cups or a little under 3 bombers)
  • 2 cups beef broth
  • 20 tostada shells
  • 1 ½ cups queso fresco
  • cilantro leaves
  • 3 limes (cut into wedges)


Heat oven to 300 degrees. Trim down fat on brisket and place it into a large braising pan. Add in sliced onion, dried guajillo peppers, can of chipotle peppers and crushed tomatoes. Pour in the Dr. Strangelove Barleywine and beef broth and cover the pan. Let it cook for five hours or until you can pull apart the brisket.  
Pull the brisket out of the braising liquid and set it aside. Blend the braising liquid, onion, peppers and tomatoes together. 
Season with a little bit of salt. 
Shred the brisket and place the meat in a large bowl. Add in the blended sauce and toss. Spoon the shredded brisket on top of each tostada, and sprinkle with queso fresco, cilantro and add a lime wedge on top. 

Servings: Makes 20 tostadas


Pair with

Strange Craft's Dr. Strangelove Barleywine - Style Ale

Strange Craft's Dr. Strangelove – inspired by the iconic 1970's movie – complements a flavorful brisket tostada with the welcome addition of a whole lot of sweet and malt goodness. Dried fruit flavors coincide with a large dose of American hops. Deceiving for its 10.5 percent ABV, the good doctor finishes dry and light on the palate. 

Executive chef Rich Byers leads The Corner Office Restaurant + Martini Bar’s food preparation, vision and delivery. When he’s not cooking award-winning fare, Byers enjoys skiing, mountain biking and camping.