While preparing our Memorial Day menu, I realized that I still had some red Chile sauce from the tamale recipe I posted for Cinco de Mayo. So I took advantage of the opportunity to incorporate the sauce into a Mexican Cerveza, and slowly roast it over a beef brisket. The resulting dish totally lived up to its expectations. The sauce had a nice tangy heat and the meat was so tender and juicy, it sliced like softened butter. I usually plan for a recipe to make enough for a second meal, unfortunately, we all enjoyed this dinner so much we ended up eating the whole thing!