Southwest Shredded Beef Brisket

Recipe by ChipotleChick
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READY IN: 5hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lay the brisket, fat side up in a large dutch oven.
  • Scatter the onion over it.
  • Pour in broth and add cold water to cover the meat by 3 inches.
  • Set over medium heat and bring to a boil.
  • Cover, lower the heat and simmer, adding additional boiling water as necessary.
  • Total cooking time is approx.
  • 4 hours.
  • (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
  • Pour off and strain broth, reserving 1 1/2 cups.
  • Trim fat from brisket and throw away.
  • Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
  • In a bowl, combine the beef and broth, let stand covered at room temperature.
  • Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
  • Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
  • In a large bowl toss together beef, diced cheese, and chipotle mixture.
  • Add red onion, cilantro, chile strips, and toss.
  • Line a large serving platter with the outer leaves of romaine lettuce.
  • Pile the meat onto the lettuce.
  • Garnish around the meat with the tomato wedges and avocado.
  • Scatter the radish slices all over.
  • Serve with warm tortillas.
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