Recipe by PanNan
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.
Top Review by Tamaretta
UPDATED 1-08: Made this using pork shoulder and it was very moist and loved by everyone. We made pork burritos and the leftover pork was made into stew. Also, I just used water instead of 8 cups of beef stock. Original comments: Loved this recipe--very spicy and restaurant quality! Word of advice for the salad - if you use shredded cheese instead of small cubes, make sure it doesn't have any "powdered cellulose to prevent caking" My salad was slightly powdery tasting but still yummy - no fault of the recipe! I also used the crockpot method.
- 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)
Directions See How It's Made
- 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.