Spicy Shredded Brisket

READY IN: 2hrs 15mins
Recipe by Sharon123

Use this spicy meat to fill tortillas for soft tacos and burritos. Or use it for quesadillas, tostadas, or taco salads.

Top Review by chia2160

this was a bit bitter even though i cut back on the spices. i used 1 1/2 tbsp of chipolte chile powder, 1 can of green chiles, mild salsa, and i did cook this in the crockpot. i was thinking that if i added the spices while the brisket was cooking that they wouldn't have that raw hot taste. i served these on buns with cole slaw, and sw potato slices

Ingredients Nutrition

Directions

  1. Brown brisket in hot oil in a large Dutch oven.
  2. Add 1 quart water and next 4 ingredients; bring to a boil.
  3. Cover, reduce heat, and simmer 2 hours or until meat is very tender.
  4. (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
  5. Shred meat into bite-size pieces.
  6. Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
  7. Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
  8. Stir in meat; cook, stirring occasionally, just until thoroughly heated.
  9. Yield: 6 1/2 cups.

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