Southwest Shredded Beef Brisket |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 8 |
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Yummy! Spicy! Beefy! Feeds a large crowd! This is basically shredded beef in a mexican chile sauce, served on tortillas. Prep time includes cooking time for brisket. Ingredients:
1 lb beef brisket |
2 large onions, peeled and sliced |
1 quart canned beef broth |
4 poblano peppers or 6 long green chilies, cut into 1/4 inch wide strips |
4 ounces chipotle chiles in adobo, pureed or 4 ounces dried chipotle powder |
2/3 cup olive oil |
1/2 cup fresh lime juice |
8 ounces monterey jack cheese, cut into 1/4 inch cubes |
1/2 cup white wine vinegar |
1 1/2 teaspoons salt |
2 cloves crushed garlic |
1 cup coarsely chopped red onion |
3/4 cup minced cilantro |
1 head romaine lettuce, separated |
3 medium tomatoes, wedged |
2 ripe avocados, peeld,pitted,and sliced |
5 radishes, sliced paper thin |
12 -18 small flour tortillas |
Directions:
1. Lay the brisket, fat side up in a large dutch oven.
2. Scatter the onion over it.
3. Pour in broth and add cold water to cover the meat by 3 inches.
4. Set over medium heat and bring to a boil.
5. Cover, lower the heat and simmer, adding additional boiling water as necessary.
6. Total cooking time is approx.
7. 4 hours.
8. (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
9. Pour off and strain broth, reserving 1 1/2 cups.
10. Trim fat from brisket and throw away.
11. Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
12. In a bowl, combine the beef and broth, let stand covered at room temperature.
13. Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
14. Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
15. In a large bowl toss together beef, diced cheese, and chipotle mixture.
16. Add red onion, cilantro, chile strips, and toss.
17. Line a large serving platter with the outer leaves of romaine lettuce.
18. Pile the meat onto the lettuce.
19. Garnish around the meat with the tomato wedges and avocado.
20. Scatter the radish slices all over.
21. Serve with warm tortillas.
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