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This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.
- 3 1⁄2-4 lbs fully trimmed beef brisket, section (flat cut)
- 1 large onion, chopped
- 8 cups beef stock
- 2 bay leaves
- 3 cloves garlic, minced
- 2 canned chipotle chiles
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 2 tablespoons reserved beef broth, from boiled brisket
- 1⁄3 cup chipotle chile in adobo
- 6 tablespoons extra virgin olive oil
- 4 tablespoons fresh lime juice
- 2 tablespoons white vinegar
- 1 tablespoon ketchup
- 1 tablespoon minced onion
- 1 clove garlic, minced
- fresh coarse ground black pepper
- 4 small roma tomatoes, diced
- 2 ripe avocados, diced
- 1 medium red onion, diced
- 6 ounces monterey jack cheese, in small cubes
- 1⁄2 cup chopped fresh cilantro
- radish, cut in roses for garnish (optional)
- Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
- Bring mixture to a boil over high heat, skimming off any foam.
- Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
- Let cool 30 minutes in cooking liquid.
- Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
- Pull meat apart into shreds.
- (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
- To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
- Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
- Drizzle additional dressing over top, enough to make the mixture moist.
- Garnish with radish roses if desired.
- Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.