Ingredients:
| 2-3 lbs |
Flat cut beef brisket |
| 1 |
Green bell pepper, julienne |
| 1.5 Tbsp |
Adobo seasoning (From Penzy's) |
| 1 |
Whole fresh Jalapeno, sliced |
| 1 |
Medium onion, julienne |
| 1 |
Clove garlic, sliced |
| 1 C |
Beef stock |
Procedure:
Trim Excess fat from brisket. Insert garlic slices into the brisket. Rub adobo seasoning over the entire piece of meat. Render some of the trimmed fat in a 6 liter soapstone pot. Heat the soapstone in the oven and brown the brisket evenly on all sides.
Place peppers and onions in the bottom of the same 6 liter soapstone pot used to brown the brisket. Place the brisket on top. Add beef stock. Cover and place in a 300°F - 400°F oven with only coals remaining. Close the oven door,allow to braise until the brisket breaks apart easily, a minimum of 3-4 hours (though some cook overnight). When finished, the brisket will easily shred with just a fork, or your fingers. Serve with hot corn tortillas, diced onions, cilantro, and Monterey Jack cheese. |
