1. Heat oil in large Dutch oven. Working in batches, saute brisket and sausage until browned, 10 minutes. Transfer to plate.
2. 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.
3. Whisk flour and reserved 1/4 cup broth in small bowl. Stir into pot. Cook, stirring, until thickened.
4. 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.